Description
This creamy pumpkin soup combines tender chunks of pumpkin and onions simmered in vegetable stock, blended to velvety perfection with double cream. Served with crunchy, toasted wholemeal seeded bread croutons and roasted pumpkin seeds, this comforting and nutritious soup is perfect for warming up on a chilly day.
Ingredients
Scale
Soup
- 4 tbsp olive oil, divided
- 2 onions, finely chopped
- 1 kg pumpkin or squash (such as kabocha), peeled, deseeded and chopped into chunks
- 700 ml vegetable stock or chicken stock
- 142 ml pot double cream
Garnish
- 4 slices wholemeal seeded bread (crusts removed and cut into small croutons)
- Handful pumpkin seeds (from a packet)
Instructions
- Sauté the onions: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onions and cook gently for 5 minutes until they are soft but not browned.
- Cook the pumpkin: Add the peeled, deseeded, and chopped pumpkin to the pan. Continue cooking for 8-10 minutes, stirring occasionally until the pumpkin starts to soften and takes on a golden color.
- Add stock and simmer: Pour in 700 ml of vegetable or chicken stock, season with salt and pepper to taste, and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes until the pumpkin is very soft.
- Add cream and blend: Stir in the pot of double cream and bring the soup back to a boil. Remove from heat and use a hand blender to purée the soup until smooth. For an extra-smooth texture, push the soup through a fine sieve into another pan.
- Prepare the croutons and seeds: While the soup cooks, remove the crusts from the wholemeal seeded bread slices, then cut into small croutons. Heat the remaining 2 tablespoons of olive oil in a frying pan over medium heat. Fry the croutons until crisp and lightly golden, then add the pumpkin seeds and cook for a few more minutes until they are toasted.
- Serve: Reheat the soup if necessary, adjust seasoning to taste, and serve topped with the crunchy croutons and toasted pumpkin seeds. Optionally, drizzle with extra olive oil for added richness.
Notes
- To save time, you can use a soup maker by placing all ingredients inside and blending according to the manufacturer’s instructions.
- The soup can be frozen for up to 2 months; thaw and reheat gently before serving.
- For a twist, try roasting whole acorn squash stuffed with goat’s cheese and basil until the cheese melts.
- Croutons and toasted pumpkin seeds can be made a day ahead and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Keywords: pumpkin soup, creamy pumpkin soup, autumn soup recipe, vegetarian soup, healthy pumpkin soup, easy pumpkin soup
