Pumpkin soup in a white bowl, topped with croutons

Pumpkin soup

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(164 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

  • Freezable
  • 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


  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.

  2. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

  3. Pour 700ml vegetable or chicken 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 150ml 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 4 slices wholemeal seeded bread into small squares.

  6. Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.

  7. 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.

  8. 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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Kay Hewitt's picture
Kay Hewitt
7th Nov, 2019
Forgot to rate.... 5 stars!
Kay Hewitt's picture
Kay Hewitt
7th Nov, 2019
This was a great and economical way of using up the insides of Halloween pumpkin. It was very easy and fairly quick to cook and although the chicken stock that I used turned it into a sludgy beige colour, with a dash of turmeric, it was wonderfully golden again. I served it with some halved hotdog rolls that were getting a little stale, and again once spread with garlic butter and some grated cheddar, it made a tasty meal with ingredients that would have otherwise have been thrown to the ducks and bad tempered goose! Sorry guys, it was too nice for you... quack!
1st Nov, 2019
I used a slow cooker to cook my small pumpkin on low setting for a few hours until it was soft which made it so easy to scoop the flesh out. I halved the veg stock, added a dash of lime juice and a heaped teaspoon of medium curry powder, and used a spoonful of marscapone and a dash of cream. Hubby was impressed at the restaurant quality lunch time treat.
21st Jul, 2019
Very good but you need to adjust for your own ingredients and tastes instead of blindly following a recipe. Don’t like cream? Then don’t add as much. I like it so the amount in the recipe was perfect.
13th Nov, 2018
Overwhelmed by the amount of cream. In retrospect probably could have guessed from some of the comments. Those who liked the recipe had generally substituted with something else.
fkeates's picture
15th Oct, 2018
I used over 1 kg of pumpkin and this was tasteless and watery. Probably more to do with the pumpkin, but very disappointing considering the effort.
10th Dec, 2017
Nice recipe. I added some garlic and used whole milk instead of double cream. Tastes great.
19th Oct, 2017
Lovely recipe but doesn't need cream, although occasionally drizzle a little when served or a little crème fraiche. I don't use the croutons either but often top with crispy fried bacon. I use chicken stock
18th Oct, 2017
Great recipe, easy to follow and tastes yum! Halloween carving pumpkins aren’t too good for it as you need something with a lot of flavour in the flesh, so squashes and little pumpkins are better. I would also recommend only putting a dash of cream instead of 150ml, as it is very rich and almost ruins the pumpkin taste
25th Oct, 2016
After previous attempts at pumpkin soup were not to my liking, I decided to make a big batch of this with 1/2 pumpkin and 1/2 butternut squash. It was definitely worth all the chopping! Would suggest using a culinary pumpkin rather than a Halloween carving one, as they don't hold much taste or flesh. Would make this again, but maybe try single cream or creme freche as it is quite rich. Surprising tasty considering so few ingredients.


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Connie Bridges's picture
Connie Bridges
30th Oct, 2019
I substituted about 300g of the pumpkin for carrot and it worked amazingly! Perfect texture and tasted lovely, would definitely recommend giving it a go.
27th Oct, 2018
I make this with chicken stock and then add a small dollop of creme fraiche with fresh nutmeg grated on top before eating. Absolutely delicious and so simple.
7th Oct, 2018
A friend of mine showed me I could use the peel too. Saves a lot of bother peeling. I toast the seeds too for snacks for my granddaughter
23rd Nov, 2014
Add a little ground cumin or nutmeg to give it an extra interesting note. I recommend using the Hokkaido Squash for this recipe.
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