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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reggief340's picture

Forgotten how good a real pumkin soup was. So simple an eight year old could do this- she did and is so proud that everyone loves it. Huge win for us on an autumnal evening.

missymisfit's picture

Love this..make it a lot. I have made it with both pumpkin and squash and I much prefer the squash version. Everyone who has had it really likes it! Deffo 5 star from me :-)

babybex's picture
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quick and easy recipe, i used squash also felt in needed a bit of cumin adding to it. cant wait to make again.

edm_doyle's picture
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Thank you for this great recipe! I made this soup for my family on Christmas day, and everyone around the table commented on how delicious it was. Relatively simple to make, this is a tasty winter warmer which won't fail to impress guests. I will definitely be making it again!

kiwiinlux's picture
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I thought the flavour of this soup was lovely, but also tried a second helping with a sprinkling of chilli powder which gave it a nice kick. And so easy to make too.

slaugier's picture

Very tasty, add two raw scallops and pour hot soup on them. It will be even more delicious!!!

parkesl's picture
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A tasty soup & easy to make. I also added in some orange peppers which went nicely.

sherelle's picture
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This is an easy and very tasty soup which I will definitely make again. I included half cream and half Philadelphia cheese. 5 of us had this soup and everyone enjoyed it. It is perfect for those cold nights in.

diesel1977's picture

never made pumpkin soap before. wife is a nurse working nights and thought why not cook that pumpkin ... and it tastes amazing .. cheers and thanks for this amazing recipe ... ps will try the pasta and chicken for my son MAX . THANKS AGAIN

sakku123's picture
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Lovely easy receipe... I added a red pepper and some additional spices to suit my taste and it was delicious. Shared some with my colleagues at lunch today and even better the next day!

beislbug28's picture

In Austria seasonal food is the norm. In autumn, every decent street corner pub restaurant serves pumpkin soup, but what is missing from the original recipe here is pumpkin seed oil (Kuerbiskernoel) from Steiermark (Styria), which I have seen in ordinary London supermarkets. Add a tablespoonful during cooking. I make the whole thing in a slow cooker (4-5 hours) with almost no liquid and add cayenne (I like the curry or ginger ideas too) and a favourite herb, then liquidise the lot when cool-ish. I put the thick yellow mix into a saucepan and add the cream. Typical to compromise your healthy meal with true indulgence, but that's what makes it right. It's ready when it just starts to bubble. Add a creative spray of pumpkin seed oil droplets to each serving before throwing on a few toasted seeds and croutons. Abstract art. Now pour a glass of Zweigelt (red wine grape, mostly Austria and Hungary), and feel wonderful.

filthish's picture
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Great recipe, we made enough to have it for lunch everyday for a week and still didn't get bored of it. One pumpkin goes a long way!

filthish's picture
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Great recipe, we made enough to have it for lunch everyday for a week and still didn't get bored of it. One pumpkin goes a long way!

audrich's picture
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Nervous cook and late-comer to this recipe, but very glad I found it.
I read through all the comments and so made the following ‘tweaks’: added a small, chopped-up red pepper (a friend gave me a home-grown one and I’d had no idea what to do with it until this post!); a small amount of garlic when frying the onions; used natural yoghurt (as we’re on the dreaded low-fat diet) but I did make the croutons & toasted the seeds as described and it was all GORGEOUS. I didn't add any extra spices and we liked it the way it was but can understand if others might fancy a bigger kick. Anyway, the family scoffed it down and so much for freezing – it was all gone in 10 minutes and no waste from the Jack-o-lantern! Thanks for the recipe, Barney x

rosietoes66's picture

try adding carrot and a bit of chilli powder - lovely!

garygarlic's picture

Gorgeous recipe, I added some fresh red chilli and garnished with Pumpkin Oil and gnochhi.. YUM!

becky-kate's picture
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Very tasty and very well received by housemates, definitely making again. :)

kirkytpt's picture
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Halved the recipe as only 2 of us were eating and would say portion size is perfect as we made enough for 3 people and was a bit much for two of us. Only used half an onion though as we aren't onion fans and replaced with a carrot. It's the first soup we have ever made and was delicious.

polster80's picture
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Very easy and very tasty

kradon's picture
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Added some rosemary, freshly grated lemon zest and some pumpkin seed oil. Creamy, dreamy, rich and satisfying!

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