Garlic and Pumpkin Soup Recipe

Garlic & Pumpkin Soup Hannah Richards.jpg

Garlic and pumpkin 🎃 soup made with beef 🥩bone broth from @boroughbrothcompany. It’s absolutely amazing 😉 and all I used was salt and pepper to season! 

You will need:


  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 - click here to see recipe. Or I would 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

    Serve and enjoy!

For the Beetroot:

  1. Wash the beetroots from mud and top and tail

  2. Place in the oven on temperature of 190 for 40 mins until tender

  3.  Once cooled peel the beetroot and slice for the soup as garnish