Mustard Pumpkin Soup W a Lemon Thyme Hit

Flavours of the season, grown from the earth and cooked together to bring a harmony of flavour and warmth.

This is a bowl to gather round and let sit in your hands and close to your nose. Let the scents assail you before you dunk hot toast into the heart of the bowl, getting a good bit of the tahini dip topping smothered upon. Close your eyes and listen to the crunch of it.

Trade the recipe with your neighbours for more lemons and get onto your own thyme pot for the coming season so you have a ready supply.

Base Ingredients:

  • 1kg chopped pumpkin
  • 1 cup almond (or other milk of your choice) milk
  • 2 cloves garlic
  • Juice and zest of one lemon
  • 1tbsp mustard
  • 1 tbsp dired thyme
  • salt and pepper to taste


  • Tahini
  • more thyme, salt and pepper


  1. Once pumpkin is chopped and seasoned with salt and pepper, roast at 200 degrees Celsius for 20-25 minutes (depending on your oven.) Ensure the pieces are spread evenly on your roasting tray.
  2. In a blender, add the garlic, thyme and mustard
  3. Once pumpkin has been carefully taken out the oven and allowed to cool, add the pumpkin to the blender with the cup of milk. Blitz until smooth before transferring to a pot and heating back up to bubbling point
  4. Pour into bowls and follow by dolloping a tsp of tahini, sprinkle with more thyme, salt and pepper to taste.


The above makes 2 serves, the macros described are per serve and do not include toast:

Each: 135cal 5gP 3gF 22gC

This Soup is an excellent example of a nourishing snack to include in your meal plan if weight loss is your goal. This can be turned into a meal with a side of protein and serve of carbohydrates.

If you would like more advice on your nutrition then reach out for a free 15 minute consult, I would love to help you reach your goals!

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