Pumpkin soup in a white bowl, topped with croutons

Pumpkin soup

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(117 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Pumpkin

    Pumpkin

    pump-kin

    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

Method

  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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HeatherF1971's picture
HeatherF1971
28th Oct, 2014
5.05
Made two more batches. Thus soup is fab and so easy to make! Everyone loves it. Add mixed spice and cinammon for extra kick. Lovely winter warmer.
wikkiwoodles's picture
wikkiwoodles
26th Oct, 2014
5.05
This is so delicious!! A soup for any occasion... easy evening meal... family lunch or even a dinner party!!! YUM
HeatherF1971's picture
HeatherF1971
22nd Sep, 2014
5.05
Great, easy and tasty recipe. Froze half. my toddler loved as well! Oh I added 1\4 tspn of mixed spice just to add a bit of warmth. Will definitely make again
marmiteetponpon's picture
marmiteetponpon
10th Apr, 2014
check this super easy broccoli soup recipe... 20 minutes preparation and delicious outcome at marmite et ponpon http://marmiteetponpon.com/2014/04/03/20-mns-broccoli-soup-super-easy-suitable-for-toddlers/
jeanieh
10th Mar, 2014
This is one of my favourite soup recipes. Very easy, quick, and comforting.
missymisfit
28th Jan, 2014
Love this soup! Always go back to it. I make it with squash and it's just lovely. Have tried it with fat free yoghurt to make it healthier but i could tell the difference, hubby couldn't though!!
sparrowfield
15th Nov, 2013
5.05
Have just made this soup but haven't yet tasted it as it is in the freezer. It seems okay by the small amount tried at the end of cooking, however it took me longer than the 25 minutes suggested in preparation time. Just preparing the pumping took quite a while.
ela_yar's picture
ela_yar
14th Nov, 2013
Realy easy to make and tasty - my toddler inhaled it ;-)
HeatherMcCT
11th Nov, 2013
Just plain gorgeous !,, added cooked chorizo when serving - yummy!,,
michele8840
8th Nov, 2013
Surprisingly tasty soup for so few ingredients. I made it just to use up the Halloween pumpkin (didn't bother with the nuts and croutons, I was in a hurry). I was surprised by how delicious it was. Very easy and very quick.

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