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Autumnal Spicy Beetroot and Pumpkin Soup

This is a perfect recipe for Autumn and tastes amazing! It was adapted into a soup and veganised from a recipe for Oxtail Stew with Pumpkin and Cinnamon from Yotam Ottolenghi’s “The Cookbook”.

olive oil

1 pumpkin

4 beetroots

1 onion

2 cloves garlic

4 shallots

half a cup of orange juice

half a cup of cider vinegar

1 can of tomatoes

2 bay leaves

1 star anise

1 stick cinnamon

5 hand sprigs of rosemary

a handful of dill

1 tsp black pepper


1. Chop the onions, garlic and shallots thinly and fry them slowly in a large saucepan with a few tablespoons of olive oil. Thinly slice the celery and add this a few minutes later. Meanwhile chop the beetroot and pumpkin into 1 – 2 cm chunks. After about 10 – 15 minutes the onions and celery should be soft. Add the cider vinegar and turn up the heat until the vinegar has mostly evaporated.

2. Add the pumpkin and beetroot to the pan and add hot water – enough to cover the vegetables and plus about 1 inch. Add the can of tomatoes, the orange juice, the sprigs of rosemary (tied with string so you can easily get them out later). Also add the cinnamon, star anise, bay leaves, dill, black pepper and salt. Simmer for about 40 mins or until the pumpkin and beetroot are soft, adding more water if necessary.

3. Remove the rosemary then put half of the soup into a liquidiser and blend it. Once it’s done, add it back to the pan and serve! You could also add a dollop of yoghurt on the top, with a little chopped parsley.

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