We all have pieces of pumpkin left from carving out shapes and faces or trimmings left over from other recipes.

Here is a simple, tasty and easy recipe to make a delicious pumpkin soup. This is such a great recipe to make sure no pumpkin goes to waste.

Don’t waste the seeds! Remember that you can roast and eat the Pumpkin seeds as a healthy snack or use them to top grain bowls, yogurts, salads, and more. You can also dry the seeds and plant them in the garden!

Irish Pumpkins

Zero waste Pumpkin Soup


  • 1kg Pumpkin trimmings
  • 2 tbsp Irish Rapeseed oil
  • 2 Onions, Finely Chopped
  • 700ml Vegetable stock
  • 150ml Cream

    For the croutons
  • 2 tbsp Rapeseed oil
  • Slices Stale bread
  • Pumpkin seeds


  1. Heat 2 tbsp rapeseed oil in a large saucepan, then gently cook 2 finely chopped onions until soft.
  2. Add the chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  3. Pour the veggie stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  4. Pour all the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.
  5. To make the croutons: cut the stale bread into small squares.
  6. Heat 2 tbsp rapeseed oil in a frying pan, then fry the bread until it starts to become crisp.
  7. Add a handful of pumpkin seeds to the pan, then cook for a few minutes more until they are toasted. Top your soup with some croutons and seeds. You can keep rest of the seeds for later. These are perfect to add crunch for salads, but also for snacking.