Divine Pumpkin Soup

Now the Halloween is over and you are not sure what to do with your pumpkin or you’ve seen some on sale, you have to try this simple yet delicious pumpkin soup recipe. It’s fast and easy to make and it’s simply divine with it’s smooth velvety texture and warming autumnal flavour. This is a proper comfort soup!


Half of small pumpkin (deseeded, peeled and diced)

2x stock cubes (chicken or veg)

1 large white onion

Single cream (few spoons)

Croutons or toasted sunflower seeds


In a deep pot heat 2 tb spoons of olive oil and fry chopped onion until golden.

Add diced pumpkin and pour 4 cups of chicken or veg stock. Simmer on low heat until pumpkin is soft. Blend until smooth and velvety with a hand blender. Season with salt & pepper and a dash of nutmeg.

Serve with a splash of cream and croutons or toasted sunflower seeds.

*For best croutons use a Bloomer or a Doorstep bread diced into large pieces. Heat some oil in a frying pan and toss in diced bread. Add a pinch of salt and mix occasionally until toasted golden. For a deeper and nutty flavour try Hemp oil. Skater on top of your bowl of pumpkin soup.

*Toast a handful of sunflower seeds in a dry non-stick frying pan – stir around on low heat until toasted golden. Sprinkle on top of your bowl of soup.


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