Garlic and Pumpkin Soup Recipe

Not sure what to make with leftover pumpkin after you’ve carved them for Halloween, this year? Garlic and pumpkin ? soup made with beef ?bone broth from @boroughbrothcompany is absolutely amazing ? and all I use is salt and pepper to season!

What you will need:

  • 1 x Pumpkin
  • 3 cloves of garlic
  • Bone broth (Recipe coming soon!)
  • Beetroot

What to do:

  1. Take a pumpkin and cut in half
  2. Scour out two half’s of a pumpkin with a spoon, being careful not to pierce or tear the skin of the pumpkin.
  3. Take the meat of pumpkin and simmer in a large pan with a shallow amount of water. Make sure the water does not cover the pumpkin meat.
  4. This will take roughly about 10- 15 minutes but do keep checking until the meat is soft.
  5. Crush 3 cloves of garlic and add to the pan.
  6. Then add 500 ml of bone broth to the pan this can be home made – I recommend to use broth from @boroughbonebrothcompany broth site
  7. Then pour the pumpkin garlic and broth into a blender and lightly blend.
  8. Then pour equally into the pumpkins half
  9. Drizzle some olive oil over the soup
  10. Crack some black pepper
  11. Slice a roasted beetroot
  12. Serve and enjoy!


For the Beetroot:

  1. Wash the beetroots from mud and top and tail
  2. Place in the oven on a temperature of 190 for 40 mins until tender
  3. Once cooled peel the beetroot and slice for the soup as a garnish.

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