Easy-Peasy Pumpkin Soup

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This classic pumpkin soup recipe is set to become a heart-warming favourite no matter what your culinary skills. It's quick to make, fresh and easy. A real must have on these cold autumnal nights.

  • 1 hour 30 mins
  • 4

Place the diced pumpkin, onion, garlic and potato into a large pan and pour over the stock

Boil rapidly for  20-25 minutes until or until the pumpkin becomes soft and tender

Once tender using a blender, blitz until smooth

Add the cream to the mixture (leaving some for 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

Heat a frying pan to 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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