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 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo fiona

    08 December 2008

    fiona rated and commented on this recipe

    5 stars

    This soup is absolutely delicious; one of the best soups I have ever made/tasted! I used proper cooking pumpkins rather than the ones for carving, which may have made a difference.

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  • Binder photo fiona

    08 December 2008

    fiona commented on this recipe

    This soup is absolutely delicious; one of the best soups I have ever made/tasted! I used proper cooking pumpkins rather than the ones for carving, which may have made a difference.

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  • Binder photo jperles

    20 December 2008

    jperles rated and commented on this recipe

    5 stars

    Replaced cream with low fat yogurt and found it delicious. In my personal search for the perfect pumpkin/squash soup this could be the winner.

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  • Binder photo segie

    29 December 2008

    segie rated and commented on this recipe

    4 stars

    This was absolutely lovely, really thick and creamy. Will make again.

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  • Binder photo Jojo

    17 March 2009

    Jojo rated and commented on this recipe

    4 stars

    Really good, have made with butternut squash also

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  • Binder photo Claud

    09 May 2009

    Claud rated this recipe

    4 stars

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  • Binder photo Satu

    28 September 2009

    Satu rated and commented on this recipe

    5 stars

    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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  • Binder photo Smurfette

    29 September 2009

    Smurfette rated this recipe

    5 stars

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  • Binder photo Silven71

    01 October 2009

    Silven71 rated and commented on this recipe

    5 stars

    Excellent soup, I just added some garlic when frying the onions. Delicious!!

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  • Binder photo Silven71

    01 October 2009

    Silven71 commented on this recipe

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

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  • Binder photo JOOLES

    12 October 2009

    JOOLES commented on this recipe

    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

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  • Binder photo gail

    18 October 2009

    gail rated this recipe

    5 stars

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  • Binder photo Tor

    25 October 2009

    Tor commented on this recipe

    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.

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  • Binder photo Tor

    25 October 2009

    Tor rated this recipe

    5 stars

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  • Binder photo njb1001

    25 October 2009

    njb1001 commented on this recipe

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

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  • Binder photo Shells

    25 October 2009

    Shells commented on this recipe

    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.

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  • Binder photo EdwardCullen2K9

    27 October 2009

    EdwardCullen2K9 rated and commented on this recipe

    5 stars

    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

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  • Binder photo analisa

    27 October 2009

    analisa rated this recipe

    5 stars

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  • Binder photo Ralph

    29 October 2009

    Ralph commented on this recipe

    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.

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  • Binder photo Jayney

    01 November 2009

    Jayney commented on this recipe

    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.

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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 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g

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