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Smokey roasted pumpkin soup, toasted hazelnuts, brown butter and crispy sage

Thick, velvety and smooth, roasting the pumpkin beforehand adds depth of flavour, chorizo (or paprika) gives it a smokey edge and I use Cannellini beans (rather than dairy or coconut cream) for a silky smooth texture with added nutrients and fibre. No thin, watery soup in sight here.

Time to make : 20 minutes ( + 45 min if roasting pumpkin)

Servings : 4


1 tbsp olive oil

~ 2kg whole pumpkin (how to roast a pumpkin) - about 1.5kg once de-seeded


1 tbsp olive oil

120g chorizo, cubed* (see notes to use paprika instead)

1 onion, roughly diced

2 sprigs fresh thyme, leaves plucked (or use 1 tsp dried)

4 garlic cloves, roughly diced

700ml stock (I used vegetable)

1 x tin Cannellini beans (240g drained), drained and rinsed

Salt and pepper, to season

50g hazelnuts, roughly chopped

3 tbsp butter

2 sprigs of sage, leaves plucked


  1. Roast the pumpkin (click here for method). Peel the flesh from the skin (like a sticker) and tear the flesh into large chunks, discarding the skin, and keep on one side for later

  2. Heat 1 tbsp olive oil in a large, heavy bottomed saucepan over a medium - high heat. Add in the chorizo and sauté for a few minutes until the chorizo starts to crisp. Remove with a slotted spoon onto a plate, leaving the oil in the pan, keep the chorizo on one side for later

  3. Turn the heat down to medium and add in the onion and thyme to the saucepan, cook gently for about 8 minutes until the onion is soft and translucent. Add the garlic, cooking for another 2 minutes. Be careful not to burn anything as these flavours carry through the soup

  4. Add the beans, pumpkin flesh and stock. Bring everything to a boil and once boiling, reduce to a simmer and cook for 5 mins

  5. Turn off the heat and use a stick blender to blend until smooth, check for seasoning and adjust as necessary

  6. In a small, clean frying pan over a high heat, dry fry the hazelnuts until toasted. Remove from the pan, keep to one side with the chorizo, and wipe pan clean with a paper towel to remove any crumbs. Return to heat and add in the butter. Once it's melted, turn the heat to a medium - low and add in the sage leaves. Fry until the sage leaves crisp up and the butter turns a honey brown. Remove from the heat as soon as this happens.

  7. Serve the soup with a swirl of natural yogurt, sprinkle over the toasted hazelnuts, crispy chorizo (if using), and a drizzle of the brown butter and crispy sage

Nutritional Information

(per serving)

386 calories

18g protein, 36g carbs, 20g fat

Good to know:

  • Instead of chorizo, swap out with 1 tsp smoked paprika. Skip step 2, add 1 tbsp oil in the saucepan before starting step 3 and add the paprika in with the garlic

  • Keep stored in the fridge for up to 3 days

  • To freeze, bring to room temperature and store in an airtight container for up to 3 months

  • I like to take mine in a thermos flask to work, just keep the toppings seperate and tip on right before you dig in

  • Use butternut squash or sweet potato if pumpkin isn't in season


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