Creamy Pumpkin Soup with Toasted Seed Croutons Recipe

Introduction

This comforting pumpkin soup is creamy, flavorful, and perfect for cooler days. Made with tender pumpkin, aromatic onions, and a touch of cream, it’s easy to prepare and pairs wonderfully with crunchy homemade croutons and toasted pumpkin seeds.

Ingredients

• 4 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread
• Handful of pumpkin seeds from a packet

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onions and cook gently for about 5 minutes until soft but not browned.
2. Step 2: Add the chopped pumpkin or squash to the pan and cook for 8 to 10 minutes, stirring occasionally until the pieces begin to soften and turn golden.
3. Step 3: Pour in the vegetable or chicken stock, season with salt and pepper, and bring to a boil. Reduce the heat to simmer and cook for 10 minutes, or until the squash is very soft.
4. Step 4: Stir in the double cream and bring the soup back to a boil briefly. Use a hand blender to purée the soup until smooth. For an extra silky texture, strain the soup through a fine sieve into another pan.
5. Step 5: While the soup is cooking, remove crusts from the bread slices and cut into small croutons. Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the croutons until crisp.
6. Step 6: Add the pumpkin seeds to the pan with the croutons and cook for a few more minutes to toast the seeds.
7. Step 7: Reheat the soup if needed, adjust seasoning to taste, then serve topped with the crispy croutons and toasted seeds. Drizzle with extra olive oil if desired.

Tips & Variations

• Try roasting whole acorn squash after scooping out the seeds, then stuff with goat’s cheese and basil before cooking for a flavorful twist.
• Use a soup maker to save time by blending all ingredients quickly and easily.

Storage

Store any leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally to maintain smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, kabocha, butternut, or acorn squash all work well and provide a similar creamy texture and sweet flavor.

How can I make this soup vegan?

Replace the double cream with coconut cream or a plant-based alternative, and use vegetable stock to keep the soup vegan-friendly.

Creamy Pumpkin Soup with Toasted Seed Croutons Recipe

---

★★★★★

4.6 from 145 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This creamy pumpkin soup recipe is a comforting and nutritious dish perfect for cooler weather. It features roasted pumpkin simmered with onions and vegetable stock, blended smooth with double cream, and served with crunchy homemade wholemeal seed croutons and toasted pumpkin seeds for added texture and flavor.

---

Ingredients

Scale 1x2x3x

Soup

• 4 tbsp olive oil, divided
• 2 onions, finely chopped
• 1 kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700 ml vegetable stock or chicken stock
• 142 ml pot double cream

Croutons and Topping

• 4 slices wholemeal seeded bread
• handful pumpkin seeds from a packet

---

Instructions

1. Cook the onions: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the finely chopped onions and gently cook them for 5 minutes until they are soft but not browned.
2. Cook the pumpkin: Add the peeled, deseeded, and chopped pumpkin or squash to the pan with the onions. Continue cooking for 8-10 minutes, stirring occasionally, until the pumpkin starts to soften and turn a golden color.
3. Add stock and simmer: Pour 700 ml of vegetable or chicken stock into the pan. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the pumpkin is very soft.
4. Add cream and purée the soup: Stir in the 142 ml pot of double cream and bring the soup back to a boil. Use a hand blender to purée the soup until smooth and velvety. For a finer texture, push the soup through a fine sieve into another pan. The soup can be frozen for up to 2 months at this stage.
5. Prepare croutons and pumpkin seeds: While the soup simmers, remove crusts from the bread slices and cut the bread into small cubes. Heat the remaining 2 tbsp olive oil in a frying pan over medium heat. Fry the bread cubes until crispy, then add the handful of pumpkin seeds and continue toasting for a few more minutes until the seeds are toasted.
6. Serve: Reheat the soup if necessary and adjust seasoning. Serve the soup garnished with the homemade croutons and toasted pumpkin seeds. Optionally, drizzle extra olive oil on top for added flavor.

Notes

• For a dairy-free option, substitute double cream with coconut cream or a plant-based cream.
• You can make the soup ahead and freeze it for up to 2 months.
• To vary, try roasting whole acorn squash and stuffing it with goat cheese and basil for an alternative presentation.
• Using a soup maker can save time by blending and cooking the soup automatically.
• Adjust seasoning after pureeing to suit your taste preferences.
• For extra crunch, you can add toasted nuts or seeds as a garnish along with croutons.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Western

Keywords: pumpkin soup, creamy pumpkin soup, autumn soup, pumpkin recipe, healthy pumpkin soup, vegetarian soup, homemade soup, croutons, toasted pumpkin seeds