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Pumpkin Soup Recipe

Indulge in our rich and creamy pumpkin soup, the perfect autumn dish.

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Our delicious pumpkin soup is full of flavour and perfect for colder days when warm, heartier dishes are needed. Whip up this easy pumpkin soup and serve as a starter for a dinner party or enjoy as a light lunch with warm, crusty bread when comfort food is needed.

Full of warming spices that’ll keep you feeling toasty on an autumn or winter’s day, our pumpkin soup recipe is velvety and brings a rich depth of flavour to the table.

Cook with a  saucepan, cast iron dish or stockpot

Serves 6 

Ingredients

For the soup

2 onions, finely chopped

2 carrots, peeled and chopped

3 cloves of garlic, crushed

1 kg pumpkin, peeled and cubed

2 tbsp olive oil

¼ tsp dried chilli flakes

2 tsp ground cumin

2 tsp ground coriander

1 litre vegetable stock

To garnish

2 tbsp crème fraiche

Handful of pumpkin seeds

Handful of fresh coriander, roughly chopped                                                                       

How to Make Pumpkin Soup

Method

1. Add the oil to a large saucepan or cast iron casserole pot and heat over a medium-high heat.

2. Add the onion and cook until softened but not browned (approximately 3 minutes), then pour in the garlic, carrot and pumpkin and cook for 5-10 minutes, stirring occasionally.

3. Sprinkle in the spices and stir, leaving to cook for 1-2 minutes.

4. Pour in the stock, cover and bring to the boil. Reduce to a simmer for 10-12 minutes or until soft.

5. Remove from the heat and allow to cool for 2 minutes.

6. Blend until smooth with an immersion blender.

7. Place the saucepan back over a low heat for 1 minute and stir in the crème fraiche. Season with black pepper.

8. Divide between warm bowls and drizzle with additional crème fraiche. Use a spoon to swirl. Sprinkle with pumpkin seeds and a pinch of coriander. Serve with warm, crusty bread.         

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Serve with warm, crusty bread that can withstand dunking into your soup for some extra feel-good deliciousness.