Pumpkin soup

Pumpkin soup

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(114 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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JaneW's picture
JaneW
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.
hughol
31st Oct, 2012
1.05
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
trenbik
29th Oct, 2012
5.05
A-MA-ZING!!!!!
sianapp
28th Oct, 2012
5.05
Simple to make and very tasty. We found we needed a little more seasoning in our batch but that's obvioulsy personal taste.
bakingathome
28th Oct, 2012
4.05
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!
madwumin
28th Oct, 2012
5.05
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!
adg147
14th Oct, 2012
3.05
a bit bland at first taste and quite thin. would definitely spice it up a bit. better luck next time.
KochinVeronica's picture
KochinVeronica
30th Sep, 2012
5.05
Just fabulous!
reggief340
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.
missymisfit
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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