Pumpkin Soup

This creamy pumpkin soup is perfect for Autumn lunches and is a family favourite in our house

Serves– 4/5 people

Prep Time– 10 minutes

Cook time -45 minutes


  • 1 Medium Pumpkin
  • 4 Oz butter
  • Olive oil
  • 2 Medium onions , peeled and finely chopped
  • 1 litre of vegetable stock
  • 250 ml double cream


  • Hollow your pumpkin and peel. Then cut into small chunks and drizzle with olive oil and put into the oven at 180 degrees for 35 minutes. stir regularly
  • When you reach about 30 minutes of the roasting time, fry your onion in the butter at a low temperature. Once the onion is starting to brown, boil the kettle and add 1 litre of vegetable stock to the saucepan and keep on the boil.

  • When your pumpkin is roasted , remove from the oven and add to the saucepan with the onion and vegetable stock
  • Simmer for another few minutes and remove from the heat
  • Blend together until smooth

  • Add your double cream. I like to use the full carton as I love my soup hearty and creamy, but you can adjust this to your own tastes.

  • Serve with buttered bread and enjoy

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