• Brittany Aldridge

Spiced Beetroot and Pumpkin Soup

Want a creamy warming soup that’s a little different from the regular? This simply delicious soup is a little spicy, filled with lots of healthy veggies, and oh so flavoursome. This recipe is vegan!

Serves 6


  • 1 large brown onion

  • 2 carrots

  • 2 sticks of celery

  • 4 cloves garlic

  • 2 teaspoons of chilli flakes

  • 2 teaspoons of salt

  • freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 sprig of fresh rosemary, divided

  • 2 tablespoons of extra virgin olive oil

  • 100 grams of butter

  • 2 beetroots, washed and peeled

  • 2 kg butternut squash, kent, or another pumpkin, washed

  • 2 litres of vegetable stock or water


  • Put a large dutch oven or pot on the stovetop and set to medium. Add olive oil and butter to heat while you chop the veggies.

  • On a clean chopping board finely chop the onions, carrots, and celery, then finely dice the garlic cloves. Add them to the pot, along with cumin, salt, and half the rosemary. Cook gently for around 7 minutes, or until the onion is translucent and everything is fragrant.

  • Meanwhile, deseed and remove the skin of the pumpkin and beetroot then roughly chop. Ensure they are a similar size so they cook at the same rates. Once this is done, add them to the pot along with the vegetable stock. Increase stovetop heat to high, bring to the boil, and then cover the pot to simmer for 30 minutes.

  • When the beetroot and pumpkin are tender (you can break them up with a wooden spoon), with a stick blender (alternatively you pour it into a blender and blend, just wait to cool down slightly) blend until the soup is the consistency you like. Rustic with small chunks or completely puréed its up to you, for this recipe I personally prefer completely puréed!

  • Return soup to the pot, add the remaining rosemary and cook for a further 10 minutes. Season with salt and freshly ground black pepper to taste.

  • To serve, ladle into soup bowls accompanied by buttered crusty bread, and maybe a dollop of yoghurt or cream! Enjoy!


  • This will keep in an airtight container in the fridge for up to 5 days, or the freezer for up to 3 months.

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