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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo MelG

    02 November 2009

    MelG commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Foodie

    03 November 2009

    Foodie commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Andy P

    05 November 2009

    Andy P rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sue Innes

    05 November 2009

    Sue Innes commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sa

    07 November 2009

    Sa commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nicky

    10 November 2009

    Nicky rated and commented on this recipe

    5 stars

    Perfect!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sue

    11 November 2009

    sue rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo K8 GDY

    18 November 2009

    K8 GDY rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jackie

    03 December 2009

    Jackie rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laura

    28 December 2009

    Laura rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lorraine

    13 July 2010

    Lorraine commented on this recipe

    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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Roxanna

    13 September 2010

    Roxanna rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Hanna

    20 September 2010

    Hanna commented on this recipe

    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?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MizzyH

    20 September 2010

    MizzyH commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mez

    03 October 2010

    Mez commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bliks

    05 October 2010

    bliks rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Yanna

    17 October 2010

    Yanna commented on this recipe

    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 :))

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emily S

    20 October 2010

    Emily S rated and commented on this recipe

    1 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 2424gemma24

    20 October 2010

    2424gemma24 commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Barbara

    21 October 2010

    Barbara commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

PER SERVING

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close