Pumpkin soup in a white bowl, topped with croutons

Pumpkin soup

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(117 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture

Nutrition and extra info

  • Can be frozen if using vegetable stock
  • Vegetarian

Nutrition: per serving

  • kcal317
  • fat24g
  • saturates9g
  • carbs20g
  • sugars6g
  • fibre0g
  • protein6g
  • salt0.54g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 700ml vegetable stock or chicken stock
  • 150ml double cream

For the croutons

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 slices wholemeal seeded bread, crusts removed
  • handful pumpkin seeds from a packet


  1. Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.

  2. 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.

  3. Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

  4. Pour the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

  5. To make the croutons: cut the bread into small squares. Heat the 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.

  6. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

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Comments, questions and tips

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24th Jan, 2015
Lovely soup, used single cream instead of double and halved quantity and still tasted silky and delicious.
14th Nov, 2014
I loved this soup, doubled the recipe as entertaining a large crowd of mums and toddlers for lunch and everyone loved it. I did use double cream, but would consider using milk/creme fraiche next time if i'm trying to be good!
10th Nov, 2014
Great soup, once you've peeled and chopped the pumpkin.. I used to always use creme fraiche as the cream I use in soups, but I discovered something called Altin kaymac which is a Turkish cream which is less fatty and I find it's great to cook with. Stuck it in the pumpkin soup and it's great. A touch of garam massala is also good for the flavour.
5th Nov, 2014
I agree with Sparrowfield's comment - the time-consuming part is preparing the pumpkin! After that, it's a very easy recipe. I added sage for a herby flavour and used milk instead of cream for a healthier option. Nice!
2nd Nov, 2014
Loved it! Kids liked it too, not an overpowering soup, very creamy with a lovely texture
2nd Nov, 2014
This soup only tasted of stock. I think its because Halloween pumpkins are bred for size not flavour. Next time I would roast the pumpkin first. I added chopped and fried smoked bacon sprinkled as croutons at the end and didnt bother with the seeds. The bacon was the best bit about the soup!
2nd Nov, 2014
The soups flavour depends on the pumpkin used, I used a Halloween pumpkin and the only flavour was from the stock and onion. Next time I would roast the pumpkin 1st to get maximum flavour out of it. Otherwise butternut squash woul
2nd Nov, 2014
This was my first time making pumpkin soup and it was delicious! After reading some of the comments I also added mixed spice which complimented the soup perfectly. I think next time I will reduce the amount of cream a little bit though. It's a really tasty soup which is so simple to make. I can't wait to make another batch! :)
29th Oct, 2014
Yum, used half fat creme fraiche instead of the double cream, added a teaspoon of chilli flakes to give it a kick, used a hand blender to smooth some of the soup but left it a bit chunky as we like it that way and didn't bother with the croutons just served it with crusty granary bread, yum again!
29th Oct, 2014
This soup does not need the cream, it makes it too sweet and heavy.


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