Pumpkin soup

Pumpkin soup

Whip up this easy pumpkin soup as a starter for a dinner get together or a light supper when you require a bit of comfort – it has a pretty silky texture

Nutrition and additional info

Nutrition: per serving


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  • 700ml vegetable stock or chicken stock
  • 150ml double cream
  • For the croutons

    Most likely the most extensively-employed oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 4 slices wholemeal seeded bread, crusts eliminated
  • handful pumpkin seeds
  • Heat two tbsp olive oil in a huge saucepan, then gently cook two finely chopped onions for 5 mins, until finally soft but not coloured.

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

    Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Deliver to the boil, then simmer for 10 mins until the squash is quite soft.

    Pour 150ml double cream into the pan, deliver back to the boil, then pure with a hand blender. For an additional-velvety consistency you can pour the soup by way of a fine sieve. The soup can now be frozen for up to 2 months.

    To make the croutons: minimize 4 slices wholemeal seeded bread into modest squares.

    Heat two tbsp olive oil in a frying pan, then fry the bread until finally it starts to turn into crisp.

    Include a handful of pumpkin seeds to the pan, then cook for a couple of mins a lot more until finally they are toasted. These can be made a day ahead and stored in an airtight container.

    Reheat the soup if required, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.