Easy Pumpkin Soup

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This Easy Pumpkin Soup is a heart-warming favourite, no matter your culinary skills. Using fresh ingredients, it's quick and easy to make and a real must-have on a cold autumnal evening. Best served with a Kara White Petit Pain - Full or Part Baked Roll.

  • 1 hour 30 mins
  • 4
  • Place the diced pumpkin, onion, garlic and potato into a large pan and pour over the stock.
  • Boil rapidly forĀ  20-25 minutes or until the pumpkin seeds become soft and tender.
  • Once tender, blitz in a blender until changed into a smooth consistency.
  • Add the cream to the mixture (leaving some for the garnish) and add salt and pepper as required.
  • Ladle the soup into bowls and garnish with a dollop of cream and a sprinkling of toasted pumpkin seeds.
  • Serve with Kara’s White Petit Pain.

How to toast pumpkin seeds

  • Warm a frying pan over a medium heat and drizzle in a little oil.
  • Add the pumpkin seeds and fry until the seeds start to pop.
  • Remove from the pan and use for garnish.

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