Pumpkin soup

Pumpkin soup

A silky textured soup, sprinkled with crunchy croutons and seeds

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen if using vegetable stock

Method

  1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
  3. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Try

Or why not try...

Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat's cheese and basil, then cook until the cheese has melted.

PER SERVING

317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo becci

    19 October 2008

    becci commented on this recipe

    very yummy soup although it was quite sweet i used a squah to make it.

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  • Binder photo becci

    19 October 2008

    becci rated this recipe

    4 stars

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  • Binder photo BARBARA

    19 October 2008

    BARBARA rated and commented on this recipe

    5 stars

    This was absolutely lovely, really thick and creamy. It was well received by all and everyone went back for more. Would definately make again. Tasted even better the day after making.

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  • Binder photo Sarah

    20 October 2008

    Sarah rated and commented on this recipe

    4 stars

    Very tasty. I added ginger and garlic and used yoghurt instead of cream. Hubby and baby asked for more!

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  • Binder photo patricia

    21 October 2008

    patricia rated and commented on this recipe

    3 stars

    this recipe needs some spice. I would use some cayenne and cumin. Try using small acorn squash as serving bowls. Adding a sweet red peper would also enhance the flavor.

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  • Binder photo pam

    21 October 2008

    pam rated and commented on this recipe

    5 stars

    Easy to make and absolutely delicious. I used creme fraiche instead of cream as didnt have any in larder but was still excellent.

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  • Binder photo miniminx

    23 October 2008

    miniminx commented on this recipe

    I think seasoning this soup with salt and pepper fights against the natural sugars in the squash. I make pumpkin soup with rosemary instead of seasoning, and plain water instead of stock. Delicious!

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  • Binder photo Sarah

    30 October 2008

    Sarah rated and commented on this recipe

    5 stars

    I have just made this soup for part of a Halloween tea - my six-year-old daughter declared it 'the best soup I've ever tasted!'. I may have to get another pumpkin whilst they are still in the shops and make more!

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  • Binder photo sarah bromley

    31 October 2008

    sarah bromley commented on this recipe

    yum, added a touch of garlic and half a teaspoon of curry powder for an autum spicey kick, will have tonight when back from trick or treating.

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  • Binder photo Louise White

    31 October 2008

    Louise White rated and commented on this recipe

    5 stars

    So tasty, kids loved it and had fun carving the pumpkin too. Really tasty starter or main meal when on the go.

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  • Binder photo nazb

    01 November 2008

    nazb commented on this recipe

    I made this soup and the family loved it even my 4 year old enjoyed every last bite. Instead of making croutons i bought a fresh crusty loaf. I loved the texture of this soup i would definately make again.

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  • Binder photo mother*ship

    02 November 2008

    mother*ship rated and commented on this recipe

    3 stars

    I made this soup from the pumpkin flesh that I'd scooped out of the pumpkins I was carving. However I think that they must have been grown for size rather than flavour as the resulting soup was very dull. If I made it again I'd use a small culinary pumpkin or squash instead.

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  • Binder photo janeh19

    02 November 2008

    janeh19 commented on this recipe

    Great autumnal soup. I roasted wedges of the pumpkin first with some paprika and chilli flakes and then added some curry powder to the soup when cooking. Gives it a great kick and perfect on a cold sunday afternoon.

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  • Binder photo kez10uk

    02 November 2008

    kez10uk rated and commented on this recipe

    5 stars

    Best soup we have ever tasted! Going to get another pumpkin tomorrow while there still in the shops & freeze a load. Family gave it 6 out of 5!

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  • Binder photo nash37

    02 November 2008

    nash37 commented on this recipe

    i added two red chillies and three cloves of garlic to this recipe and it turned out AMAZING.

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  • Binder photo Dawn

    02 November 2008

    Dawn rated and commented on this recipe

    2 stars

    An excellent use of the Holloween Jack o' Lantern. Found it thick and creamy but rather insipid. I'd definitely add some spice next time - a little chilli and cumin? My husband doesn't like a creamy soup so perhaps the suggestion of yogurt would be acceptible. Did improve the following day.

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  • Binder photo SGx

    04 November 2008

    SGx rated and commented on this recipe

    4 stars

    I also tried this with yoghurt instead of double cream, and it was gorgeous! I also used home-made stock, which still had chicken and carrots in it, and they blended beautifully. An easy and tasty winter soup!

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  • Binder photo Barney

    12 November 2008

    Barney commented on this recipe

    Thank you all for your comments, with leftovers I sometimes poach cubes of diced chicken breast in the simmering soup and serve it with pasta as a quick dinner for my 3-year-old Maisie. Bx

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  • Binder photo fadi

    15 November 2008

    fadi commented on this recipe

    Delicious...on the sweet side. Replaced cream with 250 ml of full fat milk and threw in a small tea spoon of curry to give it a twist .

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  • Binder photo Bootygirl

    03 December 2008

    Bootygirl rated and commented on this recipe

    5 stars

    I used butternut squash and it was delicious, I think tastier than Jamie Olivers recipe for squash soup. Will definately do this again.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen if using vegetable stock

Ingredients

  • 4 tbsp olive oil
  • 2 onions , finely chopped
  • 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
  • handful pumpkin seed from a packet
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PER SERVING

317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g

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