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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6th Nov, 2013
A total comfort soup star! I replaced the double cream with lactose-free milk and it's still creamy! Served with home-made croutons (past due date by 2-days old, the walnut wholemeal kind). They are fabulous crackers to go with the soup!
5th Nov, 2013
Great soup! After reading the comments, I added 3 cloves of garlic, a chunk of ginger and a chilli (no seeds) all chopped fine to the onion. Left out any seasoning till right at the end to see if it could go without but I missed some flavour so added a few dashes of worcestershire sauce, some ground coriander and cumin. Perfect! It's in the freezer now - will add creme fraiche or Philadelphia when it's ready to be served.
5th Nov, 2013
Really nice with a bit of curry powder to give it some depth. It seems a bit crazy for the recipe to tell you to use pumpkin seeds out of a packet when you've just deseeded a pumpkin though! Just roast the ones you've got...
4th Nov, 2013
Very very easy to make! Added a carrot and garlic at the beginning and then after I blended it I added some Cayenne Pepper for a bit of a kick - also used single cream instead of double cream
1st Nov, 2013
Yummy! I substituted Philadelphia for the double cream. Just as tasty but with less fat! I'll be making a lot of this and freezing it, perfect for the cold weather.
jul34es's picture
31st Oct, 2013
had this tonight for starter and it was very quick to make and tasted good,didnt add the seeds though
31st Oct, 2013
I add plain yogurt or half-fat creme fraiche to this soup rather than double cream - other wise I find it too sweet. I also add the odd carrot, diced. It is lovely now that the weather is getting chillier.
29th Oct, 2013
Very nice and easy to make soup, I added smoked paprika very yummy
27th Oct, 2013
I have done this soup today but left the cream out ,i put in a nice sprinkle of cayenne chilli pepper, WOW , it was delicious made enough to freeze some for the colder weather
24th Oct, 2013
I have just made this soup with a chunk of pumpkin my husband was given. Once prepared it weighed in at about 850g. I only had one onion so added two chopped cloves of garlic and a chopped chilli and cut the vegetable stock down to 600ml Also only had half the amount of cream but felt it didn't need more anyway! It was delicious and so quick and easy to make. The squash was so soft I just mashed it with a potato masher, which made it a bit more rustic and didn't bother with the croutons or seeds this time but will definitely make again!


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