Pumpkin Soup

27 Oct 2020


2 tbsp Olive or vegetable Oil.

2 small white onions- cut into fine dice.

1 kg Pumpkin

600ml vegetable or chicken stock. 11/2 -2 cubes depending on taste.

100ml whipping cream or double cream.

Salt & pepper

For the seeds

1 tbs olive or vegetable oil

½ tsp cumin or curry powder

Small handful of pumpkin seeds



  1. Carefully cut the top off the pumpkin. Use a big spoon to gouge out all the stringy soft middle section containing the seeds. Separate out the seeds and keep to one side.
  2. Use a peeler to remove all the skin from the outside of the pumpkin. Cut the pumpkin into sections, then into 3cm cubes. Set to one side.
  3. Heat some oil in a saucepan, add the onion and garlic, cook gently for 4-5 mins until the onions are tender and glassy looking.
  4. Add the diced pumpkin followed by the stock. Bring up to the boil, then turn down to simmer for 10-15 mins until the pumpkin is tender. Add the cream, bring up to the boil then remove the pot from the heat. Liquidize the pumpkin mixture with a hand blender and check for seasoning.
  5. Put the pumpkin seeds onto a baking tray covered with non-stick paper. Drizzle lightly with the oil then season with salt and some spices. Put into the oven set at 175 deg. Centigrade for 10-15mins until golden brown.
  6. Serve the soup into a bowl, whiz a little cream around the centre then sprinkle with some of the roasted pumpkin seeds.

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