Creamy Pumpkin Soup
We don't boil the pumpkin — we roast it first, because those caramelised edges give the soup a depth that simmering never will. Then comes a little onion and garlic, stock, cream and the blender. The result is silky and vivid, and the toasted seeds add just the crunch it needs.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 6
- Level
- Easy
- Per serving
- 230 kcal
Ingredients
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What to use instead
For a vegan version, use olive oil instead of butter and coconut milk instead of cream.
Makes: about 1.8 l, 6 servings
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Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Roast the pumpkin
Heat the oven to 200°C (400°F). Cut the pumpkin into 3 cm cubes, toss with the olive oil and a pinch of salt and spread in a single layer on a baking sheet. Roast for 30–35 minutes, until soft with golden-brown edges.
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Step 2: Soften the onion
Melt the butter in a heavy-based pot, add the finely chopped onion and cook over medium heat for 6–7 minutes until soft and translucent. Add the sliced garlic and cook for another minute.
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Step 3: Simmer with stock
Add the roasted pumpkin and hot stock and bring to a boil. Simmer gently for 10 minutes so the flavours come together.
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Step 4: Blend until smooth
Blend with a stick blender until perfectly smooth, about 2 minutes. If using a jug blender, fill it no more than halfway and hold the lid down with a tea towel.
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Step 5: Stir in the cream
Pour in the cream, add the nutmeg and season with salt and pepper. Heat through without letting it boil. If it's too thick, loosen with a little stock or water.
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Step 6: Toast seeds and serve
Toast the pumpkin seeds in a dry frying pan for 3–4 minutes until they start to pop and puff. Ladle the soup into bowls, swirl in a little cream and scatter over the seeds.
Tips & variations
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Tip
Butternut and other dense, sweet pumpkins make the best soup — they're never watery.
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Swap
For a vegan version, use olive oil instead of butter and coconut milk instead of cream.
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Variation
Add a little grated fresh ginger with the garlic for a warming, gently spicy soup.
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Storage
Keeps in the fridge for up to 4 days, or freeze it before adding the cream for up to 3 months.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 230 kcal | 1,380 kcal |
| Protein | 5 g | 30 g |
| Fat | 14 g | 84 g |
| Carbohydrates | 22 g | 132 g |
Approximate values calculated from standard ingredient data.
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