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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
