Pumpkin soup

Pumpkin soup

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(115 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 6
A silky textured soup, sprinkled with crunchy croutons and seeds

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

  • 4 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
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
  • handful pumpkin seed from a packet

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.

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Comments, questions and tips

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deborah_blench
13th Oct, 2013
I'm really surprised at all the comments on this recipe because it wasn't that nice. I found it gloopy, grainy in texture, and sickly sweet.
conatazz
11th Oct, 2013
Very simple, tasty and cheap. Yum!
luciefer
11th Oct, 2013
Great recipe but I would not recommend using double cream as it is too greasy and ruins the dish...I used pumpkin instead of squash, added all spices ginger and nutmeg and a hint of coconut milk for the taste
JaneW's picture
JaneW
13th Sep, 2013
A neighbour gave me a pumpkin so I thought I ought to do something with it. Found this BBC recipe for pumpkin soup and tried it out tonight. Delicious. I have kept the seeds to roast. I did come across a method to roast the seeds but struggling to find it again. Will search. Also roasted some of the pumpkin last night and ate with fish and roasted tomatoes with garlic on top, also green beans. Very nice.
Floral_One
11th Sep, 2013
5.05
I make this soup a lot. The whole family loves it! I always use red Hokkaido squash if I can (as the skin doesn't need removing) and add a sweet potato to the mix. I don't tend to both with the double cream, but add a dollop of plain yoghurt to each bowl just before serving which I find gives it a nice tang :) Yum! It also freezes really well.
elwenor
10th Mar, 2013
5.05
This soup is delicious!
cooldrapes
27th Dec, 2012
5.05
Wonderful soup, smooth and creamy. Made this on holiday in Spain and used something which looked more like a squash than a pumpkin. Added some raw potato to make up the weight of the flesh as it wasn't enough once I had peeled and seeded it. Used UHT cooking (single) cream and just liquidised it when finished. In my opinion it didn't need any sieving afterwards, just plenty of black pepper sprinkled on top. Will make this again and again!
stia_616's picture
stia_616
25th Nov, 2012
4.05
I really like this. I used carving pumpkins though, so I don't think I got the full benefit. I also used natural yoghurt instead of cream and added garlic and cumin as some of the comments suggested. Went down well and have left overs in the freezer.
janethartill
14th Nov, 2012
5.05
This is the best ever recipe for pumpkin soup . I served this soup to 20 people at our Halloween/Firework party everyone agreed it was great. Thank You
anaisrobic
11th Nov, 2012
5.05
This recipe is absolutely beautiful! I added some pumpkin seeds to the soup and about 30g of butter. Really enjoyed it and am happy to recommend it!

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