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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purple_star's picture
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Delicious. A thick and creamy soup - just the way I like them! It is quite sweet, but that's why I liked it.

fluffybunny27's picture
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This soup is GORGEOUS! I've got a large number of pumkins to use up that I grew for the first time this year on our allotment, and this soup was perfect to use up a glut. It's really easy to make. I doubled up the recipe so I could freeze it in portion-sized pots. I didn't need all the stock (I used veg stock) stated in the recipe and added a chopped chilli (with seeds) as i was worried the soup might be a bit sweet for me. I will DEFINITELY be making this again...probably later today! 8 more large pumpkins to go...wish me luck!!!

dolly01942's picture

Really nice subtle soup, I added parmesan with worked really well hmm food

johnbarry's picture

I also make this soup regularly as living in Malta we have pumpkin all year round and it is cheap and wholesome to make and always delicious, I also dry roast the flesh as a vegetable along with peppers, parsnips, red onions, sweet potato, and vine tomatoes for a delicious and attractive dish

2424gemma24's picture

I loved this recipe tried it for the first time today I added a little chilli to spice it up a little and used some creme fresh instead really good soup going to buy some more pumpkins before hey are no longer in the shops.

emilysenior's picture
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I found this a little pale and bland. I think I'll try replacing the pumpkin with butternut squash next time, and add some chilli.

yannalondon's picture

Super tasty, I have added little spicy paprika and instead of pumpkin seeds I have used sunflower seeds. Went down really well and no doubt I will make it again. Maybe even today :))

annapapanastasiou's picture
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I made it with Crème fraiche and fresh onions instead.. It was delicious and very simple

mysticmez's picture

Hi, Could I repeat Hanna's question? I'm confused about the weights too... really want to make this - I LOVE pumpkin soup & am excited to try this out. Thanks!

mizzyh's picture

Our neighbour gave us a home-grown medium-sized pumpkin yesterday, NOT our favourite vegetable, but I'm determined to make soup out of it. Delighted to find such a popular recipe, although I may roast the pumpkin and onions first for depth of flavour. Note taken re ginger, garlic, cumin etc, so will experiment!

hchagmark's picture

Just a quick question. I always get confused over weights. Is it 1 kg of pumpkin net weight, i.e. after peeling and de-seeding? How big a pupkin do I have to buy to get 1 kg of flesh?

roxannarodriguez's picture
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An easy recipe to prepare. I added garlic, ginger and cayenne pepper. The result was a soft cream and a little spicy. I loved it.

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.

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