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 61-80

  • Binder photo dolly

    23 October 2010

    dolly commented on this recipe

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

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  • Binder photo fluffybunny

    25 October 2010

    fluffybunny rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo Purple Star

    28 October 2010

    Purple Star rated and commented on this recipe

    5 stars

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

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  • Binder photo mi4ence

    28 October 2010

    mi4ence rated and commented on this recipe

    1 stars

    Well, it is a question of taste... Me personally, I was always afraid of cooking pumpkin soup. Gosh and for a reason... Yet after reading all those tasty comments for ages here I just couldn't resist. Superb looks, great consistency and I hated the taste, actually noone at home liked it. Don't go for that one if you are not a fan of sweet&salt combination. Too sweet that one.

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  • Binder photo Elvisnobby

    28 October 2010

    Elvisnobby commented on this recipe

    Great recipe... i tried it and added 2 table spoons of medium curry powder... try it, very nice.

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  • Binder photo Elvisnobby

    28 October 2010

    Elvisnobby rated this recipe

    4 stars

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  • Binder photo Top Cat

    31 October 2010

    Top Cat rated and commented on this recipe

    4 stars

    I've used this recipe a number of times and have now settled on a slight variation wich is very tasty. I roast chunks of pumkin and onion in the oven first (until they start going golden and sticky) and I also add some chopped pancetta to the oven half way through baking. Then I blitz the lot in the food processor with the stock and semi skimmed milk until smooth. My husband loves this too and makes a lovely weekday supper with some crusty bread. I make this in large batches and then freeze it in portions. Highly recommended

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  • Binder photo DudeFood

    01 November 2010

    DudeFood rated and commented on this recipe

    5 stars

    Made this recipe a couple of times over past week or so, delicious and went down a treat with the whole family.....:)

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  • Binder photo sandradee

    01 November 2010

    sandradee commented on this recipe

    I had this soup at my daughter's yesterday as a starter and i it was really nice abit bland though for me but its all down to personal taste,my youngest daughter ate it so that was a bonus as she is not keen on veg and not with onions,but she loved it,i'm gonna make some today and get some in the freezer ready for xmas

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  • Binder photo habdabs

    05 November 2010

    habdabs rated and commented on this recipe

    3 stars

    The recipe as written would have been very bland. Like others, I added spices (cumin, coriander, chilli and ginger) and lashings of garlic salt. I also used sour cream instead of ordinary cream as I think the pumpkin already has a sweet smooth texture and needs a bit of a lift.

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  • Binder photo Memmott

    07 November 2010

    Memmott rated and commented on this recipe

    5 stars

    I used the leftover flesh from carving out Halowe'en pumpkins like Dawn, but I think I must have been luckier with mine because this soup was great. I followed the recipe to the letter, like I always do with first time recipes. Next time I may try yoghurt instead of cream, but to be honest it was such a success I think I'll just do the same again. We all loved it!

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  • Binder photo madziacross

    08 November 2010

    madziacross rated and commented on this recipe

    5 stars

    Tried making it today, although I used a normal blender. Absolutely delicious! It's lovely and creamy, and just very very tasty.

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  • Binder photo coconatalie

    09 November 2010

    coconatalie rated and commented on this recipe

    1 stars

    I used pumpkin (one that was really made for carving, I guess), and it was pretty bland. The soup had a nice texture, but it was quite boring, I thought. Wouldn't make again, or if I did, I'd definitely use a squash.

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  • Binder photo ChilliAli

    12 November 2010

    ChilliAli commented on this recipe

    Ive fancied making pumpkin soup for a while as I have never tasted it before! They are cheap and plentiful in Singapore where I live so I decided to give it a try!!! I added about 2 inches of grated fresh young ginger, garlic, a teaspoon of cumin powder, a desertspoon of madras paste, and fresh corriander. It was a bit thick after I added the cream, so I added a little more water. It is absolutely delicious and would be great as part of an indian supper. I will definately make it again. And will probably serve with warm fresh crusty bread! Thankyou!!!

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  • Binder photo Davieholt

    13 November 2010

    Davieholt rated and commented on this recipe

    1 stars

    Found this to a bit tasteless. Pumpkin IS fairly tasteless in my opinion. Spiced up with some chilli powder it was acceptable but it will be a while before I bother to dismember a pumpkin again !

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  • Binder photo Rhea

    16 November 2010

    Rhea rated this recipe

    4 stars

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  • Binder photo jo62

    01 December 2010

    jo62 rated and commented on this recipe

    5 stars

    Without a doubt the most delicious pumpkin soup I have made! Rich, creamy and warming. I added a pinch of chilli powder and coriander and plenty of black pepper to season - really lovely.

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  • Binder photo haggis12

    12 February 2011

    haggis12 rated and commented on this recipe

    5 stars

    Made the soup this afternoon - it's absolutely delicious! I also added two cloves of garlic, one red pepper, one sweet potato and a little curry powder.

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  • Binder photo haggis12

    12 February 2011

    haggis12 commented on this recipe

    Made the soup this afternoon - it's absolutely delicious! I also added two cloves of garlic, one red pepper, one sweet potato and a little curry powder.

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  • Binder photo Greek_Gourmetista

    20 February 2011

    Greek_Gourmetista rated and commented on this recipe

    4 stars

    Great recipe! To make it more nutritious, I added a carrot and a stick of celery. I also added some fresh rosemary leaves to give it a twist and I used single cream, instead of double. I will try it with sage leaves next time :-)

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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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