Pumpkin Soup Recipe
Cozy Up With the Perfect Pumpkin Soup: A Fall Flavor Delight!
As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm and comforting bowl of soup. And what’s more autumnal than pumpkin? This Pumpkin Soup recipe is incredibly easy to make, packed with flavour, and guaranteed to become a fall staple in your kitchen. It’s perfect as a starter for a cosy dinner party, or a satisfying supper on a chilly evening.
We’ve designed this recipe to be both delicious and accessible. It uses simple ingredients and straightforward instructions, making it perfect for cooks of all levels. The result? A velvety smooth, richly flavoured soup that will warm you from the inside out. We recommend using Kabocha squash for the best flavour and texture, but any good quality pumpkin or squash will work beautifully.
What makes this Pumpkin Soup special?
- Velvety Smooth Texture: We’ve included a tip for achieving an extra-smooth consistency by straining the soup through a fine sieve.
- Homemade Croutons: Forget store-bought croutons! Our recipe includes easy-to-make, flavourful croutons that add the perfect crunch.
- Pumpkin Seed Garnish: A sprinkle of toasted pumpkin seeds adds a lovely nutty flavour and visual appeal.
Serving Suggestions:
This Pumpkin Soup is delicious on its own, but it also pairs well with a crusty bread or a side salad. For a more substantial meal, you can add a swirl of cream or a sprinkle of chilli flakes.
Frequently Asked Questions:
Q: Can I use butternut squash instead of pumpkin?
A: Absolutely! Butternut squash is a great substitute and will result in a slightly sweeter soup.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will keep in the refrigerator for up to 3 days. Reheat gently before serving.
Q: Is this soup suitable for vegetarians and vegans?
A: This recipe is vegetarian. To make it vegan, simply substitute the double cream with a plant-based cream alternative and ensure your stock is vegetable stock.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow it to cool completely before transferring to an airtight container. It will keep in the freezer for up to 3 months.
Q: What kind of stock should I use?
A: Vegetable stock is a great option for a vegetarian soup. Chicken stock will add a richer flavour if you’re not concerned about keeping it vegetarian.
We hope you enjoy this comforting and flavourful Pumpkin Soup! Let us know in the comments how it turns out for you.
Pumpkin Soup
Ingredients
- 2 tbsp olive oil
- 2 medium onions finely chopped
- 1 kg pumpkin or squash peeled, deseeded and chopped into chunks (try kabocha)
- 700 ml vegetable stock or chicken stock
- 150 ml double cream
- 2 tbsp olive oil for croutons
- 4 slices wholemeal seeded bread crusts removed
- handful pumpkin seeds
Instructions
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- 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.
- 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.
- 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.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- 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.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
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