Pumpkin soup in a white bowl, topped with croutons

Pumpkin soup

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(116 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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JaneW's picture
13th Sep, 2013
Hey, what a good idea to add some garlic to the onions. I chopped fresh coriander and sprinkled on top and it was lovely.
31st Oct, 2012
Have made butternut squash soup many times before which has always been delicious. As it's Halloween I decided to try this pumpkin recipe for the first time - never again, this was absolutely tasteless. As other reviews have been positive I can only assume it was the pumpkin I used that caused the problem.
trenbik's picture
29th Oct, 2012
28th Oct, 2012
Simple to make and very tasty. We found we needed a little more seasoning in our batch but that's obvioulsy personal taste.
28th Oct, 2012
I made this soup recently, my family loved it...it has a sweet taste but is simple to balance out so it's not overpowering. this depends on how much pumpkin you have though, i used a bit more than it said, as it gives it a more powerful taste, so i added more salt and pepper and it balanced the soup out nicely. it serves great with a crusty oven roll. thanks for this recipe!
28th Oct, 2012
Fantastic recipe! I followed the recipe and took on others comments so I added 6 dashes of tabasco sauce and half a level teaspoon of chilli flakes. Was wonderfully creamy and just enough spice for me. I actually have made this 2 years ago but didnt rate or comment!
14th Oct, 2012
a bit bland at first taste and quite thin. would definitely spice it up a bit. better luck next time.
KochinVeronica's picture
30th Sep, 2012
Just fabulous!
30th Sep, 2012
Forgotten how good a real pumkin soup was. So simple an eight year old could do this- she did and is so proud that everyone loves it. Huge win for us on an autumnal evening.
15th Feb, 2012
Love this..make it a lot. I have made it with both pumpkin and squash and I much prefer the squash version. Everyone who has had it really likes it! Deffo 5 star from me :-)


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