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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stia_616's picture
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I really like this. I used carving pumpkins though, so I don't think I got the full benefit. I also used natural yoghurt instead of cream and added garlic and cumin as some of the comments suggested. Went down well and have left overs in the freezer.

janethartill's picture
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This is the best ever recipe for pumpkin soup . I served this soup to 20 people at our Halloween/Firework party everyone agreed it was great. Thank You

anaisrobic's picture
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This recipe is absolutely beautiful! I added some pumpkin seeds to the soup and about 30g of butter. Really enjoyed it and am happy to recommend it!

ebbalow's picture

Very easy and very tasty.

sparrowfield's picture
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Brilliant, though I did take note of some of the other remarks. I halved the cream and added yoghurt, and also added curry to taste and it was delicious. Will certainly save this recipe. Never thought of trying pumpkin soup before.

lynrickard's picture
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I made this as we had a lot of pumpkin to use up and added garlic and chilli flakes - it was really lovely and definitely had a chilli kick. Easy to make and will definitely make it again!

selinabeana's picture
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This is lovely - a hand blender is enough for it to be smooth and it is a bit more rustic if it's slightly thicker anyway. I added fried pancetta and it gave it a lot more taste. Very warming for winter and I may even make it look a bot posher and serve it as an impressive starter!

jingles1964's picture

" leftover pumpkins so we made this soup but added beetroot and red lentils and instead of cream low fat coconut milk and cumin and garam masala , it was Lush

willys's picture
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This was fantastic! I made it for my our Halloween evening meal and it was lovely and filling. The only change was I made a loaf of Onion Bread to go with it and my Husband thought it needed a bit more salt (but my Husband does over do it on the Salt!). Will be making this again for sure! :)

homegirl's picture

Ok I like a little kick to my food..so added garlic/ginger/chilli and a touch of coriander...also didn`t have any cream so used a big dollop of Light Philadelphia and blended it...Deeelishussss :o)

jmsteele's picture
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I used an acorn pumpkin. Would recommend this to anyone.

jmsteele's picture
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This is a great soup. As soups go it was fairly easy to make, did not make too much mess blending. My daughter who is a fussy eater liked it too, which is saying a lot.

josephinewales123's picture
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This recipe is so easy and is absolutely delicious, I did had 3 cloves of garlic chopped, and fried with the onions. Only took me 20 mins to make.

JaneW's picture

Hey, what a good idea to add some garlic to the onions. I chopped fresh coriander and sprinkled on top and it was lovely.

hughol's picture
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Have made butternut squash soup many times before which has always been delicious. As it's Halloween I decided to try this pumpkin recipe for the first time - never again, this was absolutely tasteless. As other reviews have been positive I can only assume it was the pumpkin I used that caused the problem.

trenbik's picture
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A-MA-ZING!!!!!

sianapp's picture
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Simple to make and very tasty. We found we needed a little more seasoning in our batch but that's obvioulsy personal taste.

bakingathome's picture
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I made this soup recently, my family loved it...it has a sweet taste but is simple to balance out so it's not overpowering. this depends on how much pumpkin you have though, i used a bit more than it said, as it gives it a more powerful taste, so i added more salt and pepper and it balanced the soup out nicely. it serves great with a crusty oven roll. thanks for this recipe!

madwumin's picture
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Fantastic recipe! I followed the recipe and took on others comments so I added 6 dashes of tabasco sauce and half a level teaspoon of chilli flakes. Was wonderfully creamy and just enough spice for me. I actually have made this 2 years ago but didnt rate or comment!

adg147's picture
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a bit bland at first taste and quite thin. would definitely spice it up a bit. better luck next time.

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