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Pumpkin Soup

Perfect for cosy autumn dinners.

Serves 4 Total Time  30 mins.


  • 1.5kg of mixed autumn vegetables, cut into chunks
  • 4 tbsp olive oil
  • 2 tbsp Cook with M&S honey and pumpkin spice glaze
  • 1000ml vegetable stock
  • 4 pumpkin bloomers
  • Natural yoghurt, to serve
  • Pumpkin seeds, to serve
  • Thyme, to serve

Cook’s tip: If you’ve used up all your pumpkins for this delicious recipe, don’t be afraid to use up your other vegetables, such as carrots, parsnips and butternut squash.


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Add all the vegetables to a large roasting tin. Pour over the olive oil, season and then add the Cook with M&S honey and pumpkin spice glaze. Mix until all the vegetables are coated.
  3. Place in the oven and cook for around 30 mins or until all vegetables are lightly caramelised and have softened. Remove from the oven.
  4. Heat the vegetable stock in a saucepan and simmer. Next add the roasted vegetables and bring to the boil.
  5. Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.
  6. Cut the top off each bloomer and remove some of the bread inside to create a bowl.
  7. Pour the soup into bloomer bowls and add a swirl of yoghurt, a scattering of pumpkin seeds and a few thyme leaves.
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