Pumpkin soup

Pumpkin soup

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(85 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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lorrainecancook's picture

First had this whilst in Australia, its very popular there. They use any kind of pumpkin and get fantastic results. I used a can of coconut milk instead of cream. Better for you and gave a different kick to it. Delicious!!

cusack22's picture
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Made this for halloween, kids loved it. I added some garlic and curry powder for extra kick. Delicious, will make again

kategoudy's picture
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This soup is an absolute winner! My husband and I aren't big fans of squash and we had certainly never tried pumpkin - this looked so easy and delicious I had to give it a go. It was really easy to make, looked amazing and tasted unbelievable. I added some sliced ginger with the pumpkin in step one which really added to the flavour. This one is a must!

womble5's picture
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Lovely reciepe just added a bit of Chilli to give it a bit of a kick
Very tasty and easy to make

nicky_webber's picture
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Perfect!

calderwo's picture

really yummy, I used coconut milk instead of cream and it was lovely.

sueinnes's picture

Tried this recipe and it turned out beautifully. Colour was not the same as the picture but perhaps this depends on the type of pumpkin you use? Might consider adding some indian spices to it for a bit of a change next time.

prydea's picture
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Added a touch of spice with 1 tsp curry + cumin powder. A big hit with the family.

winnej's picture

This was lovely !!! Would definitely make again ....

melaniegodfray's picture

Great!
Added red pepper with the onions for a bit of depth...

jayney_f's picture

Absolutely delicious, I defy anyone to not like this soup. I made mine from my son's carved Halloween pumpkin, it is now in the freezer waiting to be a starter at Xmas dinner where I have lots of fussy guests coming, I'm sure this will go down well with everyone.

rbirnbaum's picture

I use both pumpkin AND squash to give a more varied taste.
If it is too sweet, add a shopped up courgette to the mix.

rpatz123's picture
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Brilliant!!!
When the trick a treaters came i threw it over thier heads and when they ran away i lobded at them with a wooden spoon!!!
They wont be coming back to bother me!!

Muhhh hahahahahahahaaaaaaaaaaaaa

bluebellshell's picture

After reading the comments I decided to add some 1/4 tsp fresh ginger, a chopped fresh red chilli, one clove of garlic and some chorizo that I had left over in the fridge. I also used single cream instead of double and it tasted absolutely fabulous, will definately make this a regular autumn recipe.

njb1001's picture

Great - quick & easy. Will be perfect for lunch tomorrow too. I adapted with a bit of cumin & paprika.

sportextor's picture
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Thanks to both Barney and the gang of commenters! I added 2 sprigs of rosemary (minus the stem!) as recommended by one reviewer, swopped the cream for 70g of half fat creme fraiche and 70g of natural yoghurt, and added 3/4 teaspoon of medium curry powder (that was the icing on the cake). It tastes spectacular and I will DEFINITELY be making it again.

jburton's picture

Barney your recipes are always lovely, this sounds great. We have lots of Squash growing in our field at the moment so im looking at various ways of cooking with it. Im wanting to do a creamy soup so this sounds perfect, especially now ive read the various comments from others. I will be making this in the next few days and will be back to comment.x

silven71's picture
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I added some garlic when frying the onions, but nothing else, it was delicious!!

silven71's picture
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Excellent soup, I just added some garlic when frying the onions. Delicious!!

satutatu's picture

Absolutely wonderful! I sautéed 2 cloves of garlic, a deseeded red chilli and a knob of garlic together with the onions. Once they were soft and the onions were translucent I added some crushed cumin seeds and a little curry and toasted that. I added a chopped sweet red pepper (the long ones rather than bell for extra sweetness) just before adding the stock. Whizzed everything in the blender and hey presto! It's delicious! It's creamy, none of the pumpkin flavour is lost or masked and it has a warming zing. Haven't yet added the cream/yogurt and not sure I will as it is delicious the way it is! Will make another quantity and freeze it in for the chilly autumn days!

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