Pumpkin soup

Prep: 20 mins Cook: 25 mins


Serves 6
A silky textured soup, sprinkled with crunchy croutons and seeds

Nutrition and extra info

  • Can be frozen if using vegetable stock
  • Vegetarian

Nutrition: per serving

  • kcal317
  • fat24g
  • saturates9g
  • carbs20g
  • sugars6g
  • fibre0g
  • protein6g
  • salt0.54g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
  • handful pumpkin seed from a packet


  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.

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Comments (162)

Rizzola's picture

After previous attempts at pumpkin soup were not to my liking, I decided to make a big batch of this with 1/2 pumpkin and 1/2 butternut squash. It was definitely worth all the chopping! Would suggest using a culinary pumpkin rather than a Halloween carving one, as they don't hold much taste or flesh. Would make this again, but maybe try single cream or creme freche as it is quite rich. Surprising tasty considering so few ingredients.

Mel31's picture

I love this recipe and have made it a few years running but the last few times I found that I could only taste stock and onions. However, after reading the comments I decided to roast the pumpkin first this year. This was a lot better! You can taste the sweetness of the pumpkin along with the onions. Roasting first is the way forward.

Mel31's picture

I love this recipe and have made it a few times. The first time I made it it was great but the next few times I could only taste onions and stock. However, after reading comments on here I decided to roast the pumpkin first. It was yummy! You can taste the sweetness of the pumpkin along with the onions. Roasting first is the way forward.

caryntay's picture

I was pleasantly surprised at how tasty this soup was, and with so few ingredients! I added some ground cumin, garlic cloves and used chicken stock. The cumin adds a tasty new dimension to the soup and I highly recommend it. Pureeing the soup is a must to get rid of the chunky onion bits.

Marie T K's picture

Made a big pot of this soup tonight. Keeping in mind, I have never tasted pumpkin in my life before, so I was a bit wary. I needn't have worried as it was absolutely lovely and the texture was so smooth. I used single cream, gave it a good whizz in the blender and used a half teaspoonful of mixed spice, but apart from that, I followed the recipe. It went down a treat in my household and there was even a bit left for the freezer. Delicious!

lynn barrie's picture

Absolutely lovely soup - I don't normally put cream into my soup but glad I did this time; So good.

harrietmoe's picture

delicious, even without cream!

birds1357's picture

Lovely soup, used single cream instead of double and halved quantity and still tasted silky and delicious.

mrsbee2389's picture

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

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

west1871's picture

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

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

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

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

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

HeatherF1971's picture

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


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Tips (1)

toradek's picture

Add a little ground cumin or nutmeg to give it an extra interesting note. I recommend using the Hokkaido Squash for this recipe.