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

stevedon's picture
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Have this every halloween
we all love it

ashchef's picture

made the soup but added ginger and cracked black pepper filled baked bread bowls with the soup for a lunchtime treat very filling very good feedback from customers

lauramckeon's picture
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Great soup all the family loved it, I added a bit of rosemary into as well. Make again and again

mautycka's picture
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I do it without onion but I do add some garlic, about three cloves. Roasted pumpkin seesd make a nice topping, a splash of pumkin seed oil give it full flavour.
I have to try adding the curry powder next time, that's appealing!

greek_gourmetista's picture
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Great recipe! To make it more nutritious, I added a carrot and a stick of celery. I also added some fresh rosemary leaves to give it a twist and I used single cream, instead of double. I will try it with sage leaves next time :-)

haggis12's picture
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Made the soup this afternoon - it's absolutely delicious! I also added two cloves of garlic, one red pepper, one sweet potato and a little curry powder.

haggis12's picture
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Made the soup this afternoon - it's absolutely delicious! I also added two cloves of garlic, one red pepper, one sweet potato and a little curry powder.

joannepd's picture
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Without a doubt the most delicious pumpkin soup I have made! Rich, creamy and warming. I added a pinch of chilli powder and coriander and plenty of black pepper to season - really lovely.

davieholt's picture
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Found this to a bit tasteless. Pumpkin IS fairly tasteless in my opinion. Spiced up with some chilli powder it was acceptable but it will be a while before I bother to dismember a pumpkin again !

chilliali's picture

Ive fancied making pumpkin soup for a while as I have never tasted it before! They are cheap and plentiful in Singapore where I live so I decided to give it a try!!!

I added about 2 inches of grated fresh young ginger, garlic, a teaspoon of cumin powder, a desertspoon of madras paste, and fresh corriander. It was a bit thick after I added the cream, so I added a little more water.

It is absolutely delicious and would be great as part of an indian supper. I will definately make it again. And will probably serve with warm fresh crusty bread!

Thankyou!!!

coconatalie's picture
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I used pumpkin (one that was really made for carving, I guess), and it was pretty bland. The soup had a nice texture, but it was quite boring, I thought. Wouldn't make again, or if I did, I'd definitely use a squash.

madziacross's picture
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Tried making it today, although I used a normal blender. Absolutely delicious! It's lovely and creamy, and just very very tasty.

guernseymemmott's picture
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I used the leftover flesh from carving out Halowe'en pumpkins like Dawn, but I think I must have been luckier with mine because this soup was great. I followed the recipe to the letter, like I always do with first time recipes. Next time I may try yoghurt instead of cream, but to be honest it was such a success I think I'll just do the same again. We all loved it!

habdabs's picture
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The recipe as written would have been very bland. Like others, I added spices (cumin, coriander, chilli and ginger) and lashings of garlic salt. I also used sour cream instead of ordinary cream as I think the pumpkin already has a sweet smooth texture and needs a bit of a lift.

louisjames's picture

I had this soup at my daughter's yesterday as a starter and i it was really nice abit bland though for me but its all down to personal taste,my youngest daughter ate it so that was a bonus as she is not keen on veg and not with onions,but she loved it,i'm gonna make some today and get some in the freezer ready for xmas

elduderino1978's picture
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Made this recipe a couple of times over past week or so, delicious and went down a treat with the whole family.....:)

tc1980's picture
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I've used this recipe a number of times and have now settled on a slight variation wich is very tasty. I roast chunks of pumkin and onion in the oven first (until they start going golden and sticky) and I also add some chopped pancetta to the oven half way through baking. Then I blitz the lot in the food processor with the stock and semi skimmed milk until smooth. My husband loves this too and makes a lovely weekday supper with some crusty bread. I make this in large batches and then freeze it in portions. Highly recommended

elvisnobby's picture
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Great recipe... i tried it and added 2 table spoons of medium curry powder... try it, very nice.

mi4ence's picture
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Well, it is a question of taste... Me personally, I was always afraid of cooking pumpkin soup. Gosh and for a reason... Yet after reading all those tasty comments for ages here I just couldn't resist. Superb looks, great consistency and I hated the taste, actually noone at home liked it. Don't go for that one if you are not a fan of sweet&salt combination. Too sweet that one.

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