Pumpkin soup in a white bowl, topped with croutons

Pumpkin soup

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(115 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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ebbalow
7th Nov, 2012
Very easy and very tasty.
sparrowfield
7th Nov, 2012
5.05
Brilliant, though I did take note of some of the other remarks. I halved the cream and added yoghurt, and also added curry to taste and it was delicious. Will certainly save this recipe. Never thought of trying pumpkin soup before.
lynrickard
3rd Nov, 2012
5.05
I made this as we had a lot of pumpkin to use up and added garlic and chilli flakes - it was really lovely and definitely had a chilli kick. Easy to make and will definitely make it again!
selinabeana
1st Nov, 2012
5.05
This is lovely - a hand blender is enough for it to be smooth and it is a bit more rustic if it's slightly thicker anyway. I added fried pancetta and it gave it a lot more taste. Very warming for winter and I may even make it look a bot posher and serve it as an impressive starter!
jingles1964
1st Nov, 2012
" leftover pumpkins so we made this soup but added beetroot and red lentils and instead of cream low fat coconut milk and cumin and garam masala , it was Lush
willys
1st Nov, 2012
5.05
This was fantastic! I made it for my our Halloween evening meal and it was lovely and filling. The only change was I made a loaf of Onion Bread to go with it and my Husband thought it needed a bit more salt (but my Husband does over do it on the Salt!). Will be making this again for sure! :)
homegirl
31st Oct, 2012
Ok I like a little kick to my food..so added garlic/ginger/chilli and a touch of coriander...also didn`t have any cream so used a big dollop of Light Philadelphia and blended it...Deeelishussss :o)
jmsteele
31st Oct, 2012
5.05
I used an acorn pumpkin. Would recommend this to anyone.
jmsteele
31st Oct, 2012
5.05
This is a great soup. As soups go it was fairly easy to make, did not make too much mess blending. My daughter who is a fussy eater liked it too, which is saying a lot.
josephinewales123
31st Oct, 2012
5.05
This recipe is so easy and is absolutely delicious, I did had 3 cloves of garlic chopped, and fried with the onions. Only took me 20 mins to make.

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