Creamy Pumpkin Soup


  • 1/4 Pumpkin
  • 400G Frozen Spinach
  • 1 Turnip
  • 4 Carrots
  • 2 Celery Sticks
  • 1 Leek
  • Garlic Salt
  • 200G Cream Cheese
  • Smoked Paprika
  • Olive Oil
  • 1 Stock Cube


1, Start by cutting and dicing your vegetables, laying these out on a baking tray, evenly spread out, and cover with a sprinkling of garlic salt, smoked paprika and a crushed stock cube.

2, Place the tray in the oven at 180C for 25 minutes. Check the vegetables are soft after this time by prodding with a knife. Place all the ingredients into a pan and cover with hot water.

3, Continue boiling the vegetables until they soften completely and enough that you can blend them together. When ready bit by bit blend the soup contents and season with plenty of smoked paprika as you go.

4, Once blended, add in the cream cheese and let it dissolve into the soup. leave for a few minutes and serve.

Recipe by Jyza Sheriff 

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