This Spicy Pumpkin Soup is the ultimate healthy batch cook for your family. It's a delicious, budget-friendly recipe that prevents food waste by transforming unwanted pumpkin into a nutritious and warming meal!

This versatile soup is suitable for the whole family, including your weaning baby (6 months+), with a simple adjustment. It's the perfect dish to enjoy on a cold winter day, and any leftover soup is an ideal healthy lunchbox filler for the kids or a great addition to your freezer meal prep.

Prep Time: 10 Minutes Cook Time: 30 Minutes Makes: 4 Adult portions

Ingredients for Family-Friendly Pumpkin Soup

• 1 tbsp olive oil

• 2 onions, chopped

• 2 cloves of garlic, minced

• 1 red chili, finely chopped (See Weaning Tip below for adjustments)

• 2 tbsp ground cumin

• 550g pumpkin, peeled and cubed (ideal for using up leftover pumpkin)

• 700ml low salt vegetable stock

• 400ml coconut milk

• Handful of fresh coriander

Method

1. Heat the olive oil in a large saucepan over a medium heat. Cook the onions for 3-5 minutes, until translucent.

2. Add the garlic, chili, and cumin, then cook for a further 2 minutes, allowing the spices to become fragrant.

3. Stir in the cubed pumpkin and cook for a further 2-3 minutes.

4. Add the stock and bring the mixture to the boil. Reduce the heat and simmer with the lid on for 20-25 minutes.

5. Once the pumpkin is nice and tender, blend everything together until smooth before stirring in the coconut milk.

6. Garnish with fresh coriander to serve.

Weaning & Storage Tips for Pumpkin Soup

Weaning (6 months+)

• For Baby Puree: To create a thicker, safer texture for younger babies, reduce the stock in the main recipe to 500ml before simmering.

• Baby Led Weaning (BLW): Serve the soup slightly thicker as a dip with finger foods, such as Homemade Oatcakes. This encourages independent feeding and exploration.

• Spice Adjustment: If making the soup for a baby, omit the red chili entirely from the main batch. You can always add a pinch of chili flakes or hot sauce to adult portions later.

Storage & Freezing (Ideal for Batch Cooking)

• Batch Cooking: This recipe doubles or triples easily. Once cooled, store extra portions in freezer-safe containers.

• Freezer Life: Frozen soup will keep well for up to 3 months.

• Refrigeration: Store refrigerated leftovers in an airtight container and use within 3 days. This is a great make-ahead lunch option!