Hearty pumpkin soup

1st Oct 2020

It is officially pumpkin season!
Whether you’ll be eating them or carving funky faces in them for your Halloween display ready for the end of the month.

The squash family can be a delicious addition to most winter meals and an easy wholesome meal is a definitely a screamy and delious soup!


  • 1 medium chopped and deseeded pumpkin⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 onions, ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 carrots⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 maris piper potato⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 garlic cloves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tbsp oil of choice⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 pint of vegetable stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 100ml double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Garnish: Pumpkin seeds, goats or blue cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Seasoning: salt and pepper⠀⠀⠀⠀⠀⠀


  1. Fry chopped onion, carrots, garlic and bay leaf in some oil. Cook over a low–medium heat for about 10 minutes until the vegetables are tender.
  2. Add the potato and pumpkin to the pan and cook for another 4 minutes. Add the stock and seasoning and bring pan to boil. Reduce the heat to a simmer and cook for around 40 minutes until the pumpkin is really tender.
  3. Remove the bay leaf and blend the soup until smooth in a blender.
  4. Add the cream and a some more stock if the soup is too thick. Add more seasoning if required.
  5. Reheat the pan and fry some pumpkin seeds until they pop. You’re now ready to serve the soup and top with your garnish.

BONUS: Crumble some goat’s cheese or crumbly blue cheese for a little falvoursome topping.

Enjoy and tag us in your creations!