Pumpkin soup

Pumpkin soup

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(94 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

A silky textured soup, sprinkled with crunchy croutons and seeds

Nutrition and extra info

Additional info

  • Can be frozen if using vegetable stock
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
317
protein
6g
carbs
20g
fat
24g
saturates
9g
fibre
0g
sugar
6g
salt
0.54g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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mrsbee2389's picture
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I loved this soup, doubled the recipe as entertaining a large crowd of mums and toddlers for lunch and everyone loved it. I did use double cream, but would consider using milk/creme fraiche next time if i'm trying to be good!

Phil63's picture

Great soup, once you've peeled and chopped the pumpkin..

I used to always use creme fraiche as the cream I use in soups, but I discovered something called Altin kaymac which is a Turkish cream which is less fatty and I find it's great to cook with.

Stuck it in the pumpkin soup and it's great.

A touch of garam massala is also good for the flavour.

katmam's picture

I agree with Sparrowfield's comment - the time-consuming part is preparing the pumpkin! After that, it's a very easy recipe. I added sage for a herby flavour and used milk instead of cream for a healthier option. Nice!

gothmummi's picture
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Loved it! Kids liked it too, not an overpowering soup, very creamy with a lovely texture

west1871's picture
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This soup only tasted of stock. I think its because Halloween pumpkins are bred for size not flavour. Next time I would roast the pumpkin first. I added chopped and fried smoked bacon sprinkled as croutons at the end and didnt bother with the seeds. The bacon was the best bit about the soup!

west1871's picture
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The soups flavour depends on the pumpkin used, I used a Halloween pumpkin and the only flavour was from the stock and onion. Next time I would roast the pumpkin 1st to get maximum flavour out of it. Otherwise butternut squash woul

pipsipops's picture

This was my first time making pumpkin soup and it was delicious! After reading some of the comments I also added mixed spice which complimented the soup perfectly. I think next time I will reduce the amount of cream a little bit though. It's a really tasty soup which is so simple to make. I can't wait to make another batch! :)

nicnicblue's picture
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Yum, used half fat creme fraiche instead of the double cream, added a teaspoon of chilli flakes to give it a kick, used a hand blender to smooth some of the soup but left it a bit chunky as we like it that way and didn't bother with the croutons just served it with crusty granary bread, yum again!

dominoqueen's picture

This soup does not need the cream, it makes it too sweet and heavy.

HeatherF1971's picture
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Made two more batches. Thus soup is fab and so easy to make! Everyone loves it. Add mixed spice and cinammon for extra kick. Lovely winter warmer.

wikkiwoodles's picture
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This is so delicious!! A soup for any occasion... easy evening meal... family lunch or even a dinner party!!! YUM

HeatherF1971's picture
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Great, easy and tasty recipe. Froze half. my toddler loved as well! Oh I added 1\4 tspn of mixed spice just to add a bit of warmth. Will definitely make again

jeanieh's picture

This is one of my favourite soup recipes. Very easy, quick, and comforting.

missymisfit's picture

Love this soup! Always go back to it. I make it with squash and it's just lovely. Have tried it with fat free yoghurt to make it healthier but i could tell the difference, hubby couldn't though!!

sparrowfield's picture
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Have just made this soup but haven't yet tasted it as it is in the freezer. It seems okay by the small amount tried at the end of cooking, however it took me longer than the 25 minutes suggested in preparation time. Just preparing the pumping took quite a while.

ela_yar's picture

Realy easy to make and tasty - my toddler inhaled it ;-)

HeatherMcCT's picture

Just plain gorgeous !,, added cooked chorizo when serving - yummy!,,

michele8840's picture

Surprisingly tasty soup for so few ingredients. I made it just to use up the Halloween pumpkin (didn't bother with the nuts and croutons, I was in a hurry). I was surprised by how delicious it was. Very easy and very quick.

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