This pumpkin soup is super easy to make, but it's packed with goodness, flavour and warmth. Serve it with crusty, warm, fresh bread and butter for a hearty lunch – or without as a seasonal starter.
Our recipe serves four and can be ready in just over an hour – allow 20 minutes for prepping and 50 minutes for cooking. And while we've suggested cooking it in a deep pan on the hob, you can, of course, cook it in a slow cooker, keeping it warm until you're ready to serve.
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How to make pumpkin soup
- 1 onion, diced
- 2 garlic cloves, peeled and crushed
- 1 pumpkin (butternut is best!)
- 2 potatoes, peeled and washed
- 1.5 litres chicken stock – or vegetable stock if you prefer
- Sour cream or double cream
- Parsley or chives, chopped for serving
- Salt and pepper to season
- Pumpkin seeds, croutons, cranberries or fresh chili, sliced for garnish (optional)
1. Half and quarter the pumpkin and scoop/cut out the flesh. Cut the flesh into smaller chunks.
2. Peel the potatoes and cut into small chunks, too. Set aside.
3. Add two tablespoons of olive oil to a large, non-stick saucepan, then put it over a low to medium heat. Add the onion and garlic and cook until soft – keep an eye on it to make sure it doesn't burn or the soup will taste bitter.
4. Once the garlic and onion is translucent, add the chicken stock to the pan, then add the pumpkin and potato chunks. Bring to a simmer and cook for 45 minutes, until the pumpkin and potatoes are soft and easily cut through with a blunt knife.
5. Once you're happy the pumpkin and potatoes are cooked, turn off the heat and let soup cool slightly before blending it (carefully) until it's smooth. You'll find a hand-held stick blender is ideal for this as you can blend in the pan.
6. Serve the soup in bowls, each with a dollop of sour cream on top. Want something a bit more indulgent? Swap out the sour cream for double cream.
7. Add your toppings: we've chosen parsley, pumpkin seeds and cranberries above, but you can add chopped chives and slices of chili. If you don't like the heat, leave the chilis out. Toasted, garlicky croutons are great, too!