Easy      Serves: 6
Prep: 20 mins - Cook: 25 mins

* * *


  • For the soup
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 700ml vegetable stock
  • 150ml double cream
  • 1kg pumpkin or squash, peeled, deseeded and chopped into chunks
  • For the croutons
  • 2 tbsp olive oil
  • 4 slices wholemeal seeded bread
  • Handful pumpkin seeds from a packet

Pumpkin Soup


  1. In a large saucepan, heat the olive oil and then gently cook the onions for approximately 5 minutes, or until the onions are soft but not coloured.
  2. Add the pumpkin or squash to the pan. Cook for a further 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
  3. Pour the stock into the pan, seasoning with salt and pepper to your preference. Bring to the boil, then simmer for 10 minutes until the squash is very soft.
  4. Next, add the double cream. Bring back to the boil, and then purée with a hand blender. You can pour the soup through a sieve if you prefer a smoother consistency.
  5. For the croutons, remove the crusts from the bread and cut into small cubes. Heat the olive oil in a frying pan, and fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, and fry until they are toasted. Scatter the croutons and seeds to serve.

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