Pumpkin Soup

Pumpkin soup is the perfect fall treat. It’s warm, cozy and delicious!


1 x 450g Llaeth Y Llan Natural Yogurt Pot

1 x Medium Sized Pumpkin

3 x Potatoes

2 x Carrots

1 x Leek

2 x Spring Onions

2 x Onions

2 x Vegetable/Chicken Stock Cubes

1tsp Ground Nutmeg

1tsp Ground Cinnamon

Salt & Pepper

Fresh Coriander




  1. Scoop out the pumpkin and discard the seeds, then cut this into bite-sized pieces.
  2. Peel the potatoes and cut these into bite-sized pieces.
  3. Peel the carrots and cut these into bite-sized pieces.
  4. Finely chop the onions, spring onions, and leek.


  1. Place a large cooking pan over medium to high heat.
  2. Add olive oil to the pan and let this warm up.
  3. Add all the ingredients to the pan and cook these for 5 minutes. Do not let these caramelise.
  4. Add water to cover all the vegetables.
  5. Add your stock cubes to the pan, then add the nutmeg and cinnamon.
  6. Season all of this with salt and pepper to taste.
  7. Place a lid on the pan and let it boil for about 15 minutes, then turn down the heat to simmer for 5 minutes, stirring occasionally, or until the potatoes and carrots have softened.
  8. Take the pan off the heat and let it cool down for a few minutes.
  9. Using a blender, blend the ingredients until smooth with no lumps.
  10. Stir in 250g of the yogurt, then finely chop the coriander and add this to the pumpkin soup.
  11. Ladle the soup into bowls, swirl in some more yogurt and decorate with some more chopped coriander and serve.

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