Creamy Pumpkin Soup
Featured
Cosy, comforting and full of autumn flavour, this easy pumpkin soup is the perfect way to make the most of pumpkin season. Roasted pumpkin, sweet onion and fragrant garlic come together in a velvety soup that’s delicious served with crusty bread on a chilly day.
2 minute read
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4
Difficulty: Easy
Ingredients
- 1 medium pumpkin (approximately 1kg), peeled, deseeded and cut into chunks
- 1 large onion, roughly chopped
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 750ml vegetable stock
- 100ml double cream, plus extra to serve
- ½ tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, optional
To serve
- Crusty bread or warm sourdough
- A drizzle of cream
- Toasted pumpkin seeds
- Fresh thyme or chopped parsley
Method
1. Roast the pumpkin.
Preheat the oven to 200°C (180°C fan/Gas Mark 6). Arrange the pumpkin chunks, onion and garlic on a large baking tray. Drizzle with olive oil, sprinkle over the cumin and season with salt and black pepper. Toss to coat, then roast for 25–30 minutes, until the pumpkin is tender and lightly caramelised.
2. Simmer the soup.
Transfer the roasted vegetables to a large saucepan and pour in the vegetable stock. Bring to a gentle simmer and cook for 5–10 minutes to allow the flavours to combine.
3. Blend until smooth.
Remove the saucepan from the heat and blend the mixture using a stick blender until smooth and velvety. Alternatively, carefully transfer it to a countertop blender in batches.
4. Add the cream.
Stir in the double cream and gently reheat the soup over a low heat. Avoid boiling once the cream has been added. Taste and adjust the seasoning, adding a little extra stock if you prefer a thinner consistency.
5. Serve and enjoy.
Ladle into warm bowls and finish with a swirl of cream, toasted pumpkin seeds and fresh thyme. Serve immediately with plenty of crusty bread for dipping.
Tips for the perfect pumpkin soup
- Choose the right pumpkin. Sugar pumpkins or smaller culinary pumpkins tend to have sweeter, smoother flesh than large carving pumpkins.
- Make it vegan. Replace the double cream with coconut milk or a plant-based cream alternative.
- Add a little warmth. A pinch of chilli flakes, ground ginger or curry powder gives the soup an extra layer of flavour.
- Make it ahead. The soup can be prepared in advance and stored in an airtight container in the fridge for up to three days. Reheat gently, stirring occasionally.
- Freeze for later. Freeze the soup before adding the cream for the best texture. Defrost thoroughly in the fridge, reheat until piping hot, then stir in the cream before serving.
A seasonal favourite: For an extra-special finish, drizzle each bowl with a little pumpkin seed oil and scatter over crunchy roasted pumpkin seeds. It adds a delicious nutty flavour and makes this simple soup feel restaurant-worthy.
