Pumpkin soup
- Barney Desmazery
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Serves 6
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 4.5 out of 5.233 ratingsRate
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Whip up this easy pumpkin soup recipe as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture
Freezable
Egg-free
Nut-free
Vegetarian
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Follow our recipe below for how to make pumpkin soup then spice things up with crispy, juicy air fryer pork tacos, and olive bread on the side.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 onions
finely chopped
-
1kg pumpkin
or squash (try kabocha), peeled, deseeded and chopped into chunks
-
700ml vegetable stock
or chicken stock
-
150ml double cream
For the croutons
-
2 tbsp olive oil
-
4 slices wholemeal seeded bread
crusts removed
-
handful pumpkin seeds
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Nutrition: per serving
-
kcal317
-
fat24g
-
saturates9g
-
carbs20g
-
sugars6g
low
-
fibre0g
-
protein6g
-
salt0.54g
low
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 5
To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
-
step 6
Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
-
step 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.
-
step 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.
RECIPE TIPS
OR WHY NOT TRY...
Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat’s cheese andbasil, then cook until the cheese has melted.
USE A SOUP MAKER
Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.
IS PUMPKIN HEALTHY?
Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.
Recipe from Good Food magazine, October 2008
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A star rating of 4.5 out of 5.233 ratings
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