Pumpkin soup

Recipe uploaded by

Barney Desmazery

28 ratings

Recipe by Barney Desmazery

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1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the 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 the 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 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 the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the 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.

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, salt 0.54 g

Latest comments and suggestions

Results 21-40

• fiona

  08 December 2008

  fiona rated and 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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• 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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• jperles

  20 December 2008

  jperles rated and commented on this recipe

  

  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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• segie

  29 December 2008

  segie rated and commented on this recipe

  

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

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• Jojo

  17 March 2009

  Jojo rated and commented on this recipe

  

  Really good, have made with butternut squash also

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• Claud

  09 May 2009

  Claud rated this recipe

  

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• Satu

  28 September 2009

  Satu rated and commented on this recipe

  

  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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• Smurfette

  29 September 2009

  Smurfette rated this recipe

  

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• Silven71

  01 October 2009

  Silven71 rated and commented on this recipe

  

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

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• 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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• 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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• gail

  18 October 2009

  gail rated this recipe

  

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• 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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• Tor

  25 October 2009

  Tor rated this recipe

  

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• 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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• 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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• EdwardCullen2K9

  27 October 2009

  EdwardCullen2K9 rated and commented on this recipe

  

  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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• analisa

  27 October 2009

  analisa rated this recipe

  

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• 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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• 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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Ingredients

• 4 tbsp olive oil
• 2 onions , finely chopped
• 1kg pumpkin 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian

Can be frozen if using vegetable stock

Ingredients

• 4 tbsp olive oil
• 2 onions , finely chopped
• 1kg pumpkin 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

PER SERVING

317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, salt 0.54 g

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