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Pumkin Soup

Pumpkin Soup

Cilona Basement Bakehouse

Warm up this Halloween with a beautiful pumpkin soup – sure to satisfy those taste buds before you scare yourself silly with horror movies!

By Paige Modeste



Macros – 4 Servings

  • Calories: 102kcal
  • Carbs: 24g
  • Fats: 1g

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Nutritional comparison

Compare Paige's Recipe Standard Recipe Difference
Calories 102 317 -215
Carbs 24g 20g +4g
Fat 1g 24g -23g


  1. Grease a roasting tin with coconut oil and place into a preheated oven (180 degrees)
  2. Peel and cut your pumpkin into wedges and season with your spices (save the pumpkin seeds for later)
  3. Place into oven for approx. 1hour
  4. Once pumpkin is almost cooked, heat up a little coconut oil in a saucepan and place in your chopped carrots, garlic and onions
  5. Cook for 10/15 minutes on a low heat
  6. Place in your stock, followed by your roasted pumpkin.
  7. Using a hand blender, blend your pumpkin until you get a thick and smooth texture
  8. Leave to simmer for 20 minutes
  9. Meanwhile, place some coconut oil into a frying pan and lightly toast your pumpkin seeds.
  10. Once the pumpkin soup is ready, place into a bowl and garnish with your pumpkin seeds, chopped chives, fresh coriander and chilli flakes
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