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5 from 1 vote

Pumpkin Soup Recipe

The classic pumpkin recipe, you can use most pumpkins for soup. Decorate with herbs chopped finely into oil, pumpkin seeds, croutons, a swirl of yoghurt or a grating of parmesan cheese. Serve with bread and you have a warming autumnal meal.
Servings: 6


  • 3 tbsp olive oil
  • 1 large brown onion diced
  • one medium pumpkin seeded, peeled, chopped roughly, approximately a kilo of flesh
  • 1.5 litres of vegetable stock
  • 1/2 tsp mace
  • 100 ml of single cream
  • Salt and pepper to taste


  • Using a wide, tall, large saucepan, heat the oil then soften the onion. Add the pumpkin chunks, cooking until slightly golden on the edges. Then add the stock and mace. Cook for 15 minutes then use a hand blender or a table top blender to process the chunks into a soup. Add the single cream. Season to taste. Serve warm.
  • To make it vegan: replace the single cream with coconut milk. You can add a finely diced red chilli to add an exotic vibe to the soup.


What to drink with this soup: I'd choose a medium bodied red wine or a sherry to match this hearty soup.