Warming Pumpkin Soup


Easy. Tasty. Seasonal.


  • 2 tbsp olive oil
  • 2 Onions finely chopped
  • 1kg pumpkin / squash.
  • 700ml vegetable stock
  • 142ml double cream


  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
  • Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender.
  • For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.
  • Sprinkle over the pumpkin seeds and check seasoning.
  • Enjoy with some warm crunchy bread and butter.


  • You can freeze the soup for two month.
  • Use any left over bread to make croutons with.