Beetroot and Pumpkin Soup

By Madeleine Shaw •

Soup is wonderful at this time of year, warming, nourishing and tasty. This dish is easy to make and has the most amazing bright purple colour to it.


This soup is abundant in the antioxidant beta-carotene thanks to the delicious pumpkin and gives us a healthy dose of folic acid from the beetroot.

The cinnamon gives this dish that extra taste and needed iron, calcium and manganese. It helps stabilize blood sugar levels, which is great for weight loss.

Just smelling cinnamon alone is said to boost cognitive function and memory, so give the soup a good whiff before you dig in.

Top it with some fresh yoghurt or add a slice of crusty sourdough bread. 


(Please use organic/local/sustainable where possible)

·         ½ a medium pumpkin

·         4 medium beetroots 

·         1 cinnamon stick

·         1 TBSP coconut oil

·         1 onion

·         500ml of chicken stock

·         1 TSP nutmeg

·         1 TSP of Celtic sea salt



Peel and cut up the beetroot and pumpkin into bite size pieces.

Sauté the onions in the coconut oil on a medium heat until they become translucent. Add the pumpkin, beetroot, nutmeg, salt and cinnamon to the pan. Sauté all the veggies for 5-10 minutes.


Add the stock and bring it to a boil, then remove the pan from the heat and blend the mixture with a hand blender or food processor until the soup is smooth.

Return the mixture to a medium heat and cook for another 10 minutes, then serve hot. 

For more warming winter soup recipes visit Great British Chefs Collection. Let us know some of your favourite winter vegetable soups on Great British Chefs Facebook page.


Madeleine Shaw

Madeleine is a qualified nutritional health coach from the Institute of Integrative Nutrition, creative chef, vociferous blogger, fledgling presenter and self-professed yoga enthusiast. Through her website and consultations, Madeleine helps reeducate her clients in the appreciation and effects of eating wholesome, organic produce. 

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