Vegetable Soup with Pumpkin and Risoni
40 min
Warming, filling, and ready in under 40 minutes. Swap the risoni for leftover cooked rice or barley if that's what you've got.
soupveganvegetarian
Pumpkin Soup with Eggs
Perfect Halloween dinner for the kids — creamy blended pumpkin soup topped with a hard-boiled egg decorated to look like a ghost.
Instructions
- 1
Boil the eggs for 10 minutes, then cool them in cold water and peel.
- 2
Peel the pumpkin, cut it in half, and scrape out the seeds. Cut into chunks.
- 3
Chop the shallots and garlic.
- 4
Heat the oil in a pot and fry the shallots and garlic until soft and translucent. Add the pumpkin pieces and let them fry along for a couple of minutes. Pour in the stock and bring to a boil. Let the soup simmer for 15–20 minutes, or until the pumpkin is completely tender. Use a hand blender or stand blender to blitz the soup until completely smooth. Add more water or stock if needed.
- 5
Season the soup with pepper and lemon juice.
- 6
Decorate the eggs with balsamic vinegar to make ghost faces.
Per average serving
310
Calories
kcal
16.1
Protein
g
22.3
Carbs
g
18.8
Fat
g
2.6g
Fiber
10.3g
Sugar
228mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
310
Calories
kcal
16.1
Protein
g
22.3
Carbs
g
18.8
Fat
g
2.6g
Fiber
10.3g
Sugar
228mg
Sodium
Tips from the kitchen
- Drop the eggs into already boiling water and start your timer right then. Ten minutes gives you a fully set yolk that won't smear when the kids handle them. Cool them fast in cold water so the shells slip off clean.
- Scoop out every bit of the stringy pumpkin guts with a spoon before you cut it into chunks. The strings don't break down and you'll feel them in the blended soup.
- Only one deciliter of stock goes in at first, so the pumpkin pretty much steams itself tender. Check it with a fork before you blend. If it still has any bite, give it a few more minutes.
- Blend longer than you think you need to. A smooth surface is what makes the ghost egg stand out on top, and any lumps will show.
- For the ghost faces, dab the balsamic on with the tip of a toothpick or a thin skewer. Squeezing it from the bottle gives you blobs instead of eyes and a mouth.
Ways to vary it
- A spoonful of cream or a splash of coconut milk stirred in at the end gives the soup a paler color, which makes the dark balsamic faces pop even more if you want that.
- If you've got a bit of fresh ginger around, grate a small piece in with the shallots and garlic for a little warmth against the sweet pumpkin.
- Toast the pumpkin seeds you scraped out instead of tossing them, then scatter a few on top for crunch.
Storage & leftovers
The soup keeps in the fridge for about three days in a sealed container. It freezes well too, so freeze it before you add the eggs and decorate fresh on the day. Reheat gently on the stove with a splash of water or stock, since it thickens up as it sits.
What to serve with it
A piece of crusty bread for dunking is all it really needs. A wedge of cheese toast on the side works nicely for hungrier kids.
UC
By Untrained ChefPublished 21 April 2026 · Updated 11 July 2026
Related Recipes
Frittata with Root Vegetables
40 min
Perfect way to use up leftover roasted or boiled root vegetables. Throw them in a dish with eggs and cheese and you've got dinner sorted.
vegetarianeggbaked
Pumpkin Soup
40 min
Clean, mild flavours — just pumpkin, shallots, and garlic blended smooth. Perfect for a cold autumn evening.
soupvegetarianautumn