Creamy pumpkin soup
Chef DefneKitchen Studio chef · October 17, 2026A smooth soup of pumpkin or squash simmered with onion and stock, topped with crisp bread and toasted seeds. Serve it as a dinner party starter or a cosy supper.
Calories are an AI estimate, for information only.
Ingredients · 8
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil2 tbsp
- OnionsFinely chopped2
- Pumpkin or squashDeseeded, peeled, cut into chunks1 kg
- Vegetable or chicken stock700 ml
- Double cream150 ml
- Olive oilFor the croutons2 tbsp
- Wholemeal seeded breadCrusts removed4 slices
- Pumpkin seedsA handful
Method · 6 steps
- 1
In a big pot, gently cook the 2 finely chopped onions in 2 tbsp olive oil for 5 minutes, until soft but not coloured.
- 2
Stir in the 1 kg of pumpkin or squash chunks and keep cooking for 8-10 minutes, stirring now and then, until it softens and turns golden.
- 3
Add 700 ml of vegetable or chicken stock, season with salt and pepper, and bring to the boil. Simmer for 10 minutes until the squash turns very tender.
- 4
Stir in 150 ml double cream and return to the boil, then purée it with a stick blender. For an even silkier result, strain it through a fine sieve. You can freeze the soup at this point, for up to 2 months.
- 5
For the croutons, dice the 4 slices of seeded wholemeal bread and fry them in 2 tbsp olive oil until crisp. Tip in a handful of pumpkin seeds and cook for a few more minutes until toasted. The croutons keep in an airtight container for a day.
- 6
Reheat the soup if needed and adjust the seasoning. Ladle into bowls, top with croutons and seeds, and finish with a little more olive oil if you like.
