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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fedoralovesfood's picture
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A total comfort soup star! I replaced the double cream with lactose-free milk and it's still creamy! Served with home-made croutons (past due date by 2-days old, the walnut wholemeal kind). They are fabulous crackers to go with the soup!

satutatu's picture

Great soup! After reading the comments, I added 3 cloves of garlic, a chunk of ginger and a chilli (no seeds) all chopped fine to the onion. Left out any seasoning till right at the end to see if it could go without but I missed some flavour so added a few dashes of worcestershire sauce, some ground coriander and cumin. Perfect! It's in the freezer now - will add creme fraiche or Philadelphia when it's ready to be served.

stophe79's picture

Really nice with a bit of curry powder to give it some depth. It seems a bit crazy for the recipe to tell you to use pumpkin seeds out of a packet when you've just deseeded a pumpkin though! Just roast the ones you've got...

amystupack's picture

Very very easy to make! Added a carrot and garlic at the beginning and then after I blended it I added some Cayenne Pepper for a bit of a kick - also used single cream instead of double cream

charwaggott's picture

Yummy! I substituted Philadelphia for the double cream. Just as tasty but with less fat! I'll be making a lot of this and freezing it, perfect for the cold weather.

jul34es's picture

had this tonight for starter and it was very quick to make and tasted good,didnt add the seeds though

bluejay's picture

I add plain yogurt or half-fat creme fraiche to this soup rather than double cream - other wise I find it too sweet. I also add the odd carrot, diced. It is lovely now that the weather is getting chillier.

crazyl8dy's picture

Very nice and easy to make soup, I added smoked paprika very yummy

nigelsheppa1@aol.com's picture

I have done this soup today but left the cream out ,i put in a nice sprinkle of cayenne chilli pepper, WOW , it was delicious made enough to freeze some for the colder weather

Fulham442's picture

I have just made this soup with a chunk of pumpkin my husband was given. Once prepared it weighed in at about 850g. I only had one onion so added two chopped cloves of garlic and a chopped chilli and cut the vegetable stock down to 600ml Also only had half the amount of cream but felt it didn't need more anyway! It was delicious and so quick and easy to make. The squash was so soft I just mashed it with a potato masher, which made it a bit more rustic and didn't bother with the croutons or seeds this time but will definitely make again!

tanyarhodes's picture

Delicious, followed other comments and added garlic, little bit of curry powder and also substituted the cream for a couple large tbsp's of soft cheese. Brilliant and can adapt to your prefered taste!

myszasta's picture

Good, easy and nice recipe!

gamar_unadkat's picture

Very easy recipe and soup comes out really tasty. Tip : when I Serve it I always put few drops of truffle oil in each plate.

deborah_blench's picture

I'm really surprised at all the comments on this recipe because it wasn't that nice. I found it gloopy, grainy in texture, and sickly sweet.

conatazz's picture

Very simple, tasty and cheap. Yum!

luciefer's picture

Great recipe but I would not recommend using double cream as it is too greasy and ruins the dish...I used pumpkin instead of squash, added all spices ginger and nutmeg and a hint of coconut milk for the taste

JaneW's picture

A neighbour gave me a pumpkin so I thought I ought to do something with it. Found this BBC recipe for pumpkin soup and tried it out tonight. Delicious. I have kept the seeds to roast. I did come across a method to roast the seeds but struggling to find it again. Will search. Also roasted some of the pumpkin last night and ate with fish and roasted tomatoes with garlic on top, also green beans. Very nice.

Floral_One's picture
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I make this soup a lot. The whole family loves it! I always use red Hokkaido squash if I can (as the skin doesn't need removing) and add a sweet potato to the mix. I don't tend to both with the double cream, but add a dollop of plain yoghurt to each bowl just before serving which I find gives it a nice tang :) Yum! It also freezes really well.

elwenor's picture
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This soup is delicious!

cooldrapes's picture
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Wonderful soup, smooth and creamy. Made this on holiday in Spain and used something which looked more like a squash than a pumpkin. Added some raw potato to make up the weight of the flesh as it wasn't enough once I had peeled and seeded it. Used UHT cooking (single) cream and just liquidised it when finished. In my opinion it didn't need any sieving afterwards, just plenty of black pepper sprinkled on top. Will make this again and again!

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