Pumpkin soup

Pumpkin soup

A silky textured soup, sprinkled with crunchy croutons and seeds

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen if using vegetable stock

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.
Try

Or why not try...

Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat's cheese and basil, then cook until the cheese has melted.

PER SERVING

317 kcalories, protein 6.0g, carbohydrate 20.0g, fat 24.0 g, saturated fat 9.0g, fibre 0.0g, sugar 6.0g, salt 0.54 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 101-120

  • Binder photo Evelyn

    29 December 2011

    Evelyn rated and commented on this recipe

    5 stars

    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!

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  • Binder photo bexxy

    28 January 2012

    bexxy rated and commented on this recipe

    4 stars

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

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  • Binder photo missymisfit

    15 February 2012

    missymisfit rated and commented on this recipe

    5 stars

    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 :-)

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  • Binder photo reggief340

    30 September 2012

    reggief340 commented on this recipe

    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.

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  • Binder photo Kochin_Veronica

    30 September 2012

    Kochin_Veronica rated and commented on this recipe

    5 stars

    Just fabulous!

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  • Binder photo adg147

    14 October 2012

    adg147 rated and commented on this recipe

    3 stars

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

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  • Binder photo Madwumin

    28 October 2012

    Madwumin rated and commented on this recipe

    5 stars

    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!

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  • Binder photo BakinAtHomeShow

    28 October 2012

    BakinAtHomeShow rated and commented on this recipe

    4 stars

    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!

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  • Binder photo SianApp

    28 October 2012

    SianApp commented on this recipe

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

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  • Binder photo SianApp

    28 October 2012

    SianApp rated this recipe

    5 stars

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  • Binder photo Kenny

    29 October 2012

    Kenny rated and commented on this recipe

    5 stars

    A-MA-ZING!!!!!

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  • Binder photo HollyKitchen

    31 October 2012

    HollyKitchen rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Josephine

    31 October 2012

    Josephine rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Burnalot

    31 October 2012

    Burnalot commented on this recipe

    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.

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  • Binder photo Burnalot

    31 October 2012

    Burnalot rated and commented on this recipe

    5 stars

    I used an acorn pumpkin. Would recommend this to anyone.

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  • Binder photo Homegirl

    31 October 2012

    Homegirl commented on this recipe

    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)

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  • Binder photo willys

    01 November 2012

    willys commented on this recipe

    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! :)

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  • Binder photo willys

    01 November 2012

    willys rated this recipe

    5 stars

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  • Binder photo Jing's

    01 November 2012

    Jing's commented on this recipe

    " 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

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  • Binder photo Selina James

    01 November 2012

    Selina James rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen if using vegetable stock

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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PER SERVING

317 kcalories, protein 6.0g, carbohydrate 20.0g, fat 24.0 g, saturated fat 9.0g, fibre 0.0g, sugar 6.0g, salt 0.54 g

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