Best Pumpkin Soup Recipe: Creamy, Comforting & Easy to Make
Best Pumpkin Soup Recipe: Creamy, Comforting & Easy to Make
4
servings30
minutes40
minutes300
kcalWarm up the season with this rich and creamy pumpkin soup recipe, perfect for autumn or any time you’re craving a cozy bowl of comfort. This flavourful soup works beautifully with fresh pumpkin or reliable squash varieties like butternut or Crown Prince. Finished with a swirl of cream and toasted pumpkin seeds, it’s a satisfying and nourishing dish ideal for family meals or entertaining.
Ingredients
1 large onion, chopped
2 carrots, peeled and chopped
2 garlic cloves
1 bay leaf
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin (approx. 850g/1lb 14oz prepared weight), deseeded and roughly chopped
1 floury potato (e.g., Maris Piper), roughly chopped
1 litre/1¾ pints vegetable or chicken stock (plus extra if needed)
100ml/3½fl oz double cream
3 tbsp pumpkin seeds
Salt and freshly ground black pepper
Directions
- Heat the onion, carrots, garlic, bay leaf, butter, and 1 tbsp of olive oil in a large pan. Cook on low–medium heat for around 10 minutes until softened but not browned.
- Add the chopped pumpkin and potato, cooking for 2–3 minutes. Pour in the stock, season well, and bring to a boil. Reduce heat, partially cover, and simmer for about 40 minutes until the squash is tender.
- Remove the bay leaf, then blend the soup until smooth.
- Stir in the double cream, adding extra stock if you prefer a thinner consistency. Adjust seasoning to taste.
- Heat the remaining oil in a frying pan and toast the pumpkin seeds until they begin to pop.
- Serve the soup hot, drizzled with cream and topped with the toasted pumpkin seeds.
Notes
- For the best flavour, use small culinary pumpkins or quality squash rather than large carving pumpkins.
- You can shorten the cooking time by using leftover roasted pumpkin or squash—simmer for just 15 minutes to soften the potato.
