Pumpkin soup is the ultimate Halloween and Bonfire Night warmer: silky, lightly spiced and ready in about an hour. Roasting the pumpkin first gives a deeper, sweeter flavour than boiling it. This serves four to six and is naturally vegetarian.
Ingredients
- 1.2kg culinary pumpkin or squash, peeled, deseeded and cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin (optional)
- A pinch of freshly grated nutmeg
- 900ml hot vegetable stock
- 3 tbsp double cream or crème fraîche, plus extra to serve
- Salt and black pepper
- Toasted pumpkin seeds and crusty bread, to serve
Method
- Heat the oven to 200°C (180°C fan) / gas 6. Toss the pumpkin in 1 tbsp oil with salt and pepper on a baking tray and roast for 30 to 35 minutes until soft and lightly caramelised.
- Meanwhile, gently fry the onion in the remaining oil for 8 to 10 minutes until soft. Add the garlic, cumin and nutmeg for a minute.
- Add the roasted pumpkin and stock. Bring to a simmer and cook for 10 minutes.
- Blend until completely smooth, then stir in the cream. Reheat gently, check the seasoning and serve with a swirl of cream and toasted pumpkin seeds.
Tips
- Use a culinary pumpkin or squash (such as Crown Prince, butternut or onion squash). Large carving pumpkins are watery and have less flavour.
- Don't throw away the seeds: rinse, dry, toss in oil and salt and roast at 180°C for 10 to 15 minutes.
- For a dairy-free soup, swap the cream for coconut milk.
- Freeze for up to three months.
What to serve with pumpkin soup
Warm crusty bread, a mature cheddar toastie or cheese scones. It makes a great flask of soup for bonfire night or a cold day outdoors.
FAQs
Can I use a Halloween carving pumpkin?
You can, but the flesh is stringy and watery. For the best flavour, use a culinary pumpkin or butternut squash.
Is pumpkin soup vegetarian?
Yes, as long as you use vegetable stock.
How long does it keep?
Up to three days in the fridge or three months in the freezer.
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