This pumpkin soup is THE perfect winter warmer for those colder days, when all you need is comfort food. Wholesome, filling and utterly delicious, this soup can be made in advance and frozen or served hot with an extra drizzle of fresh cream. I love this recipe because you throw everything into one pan and let it cook until the vegetables have softened. Then, you whizz it up and it’s ready to eat! This creamy pumpkin soup recipe is delicately flavoured with warm curry spices and is both comforting and nutritious – making it the perfect Autumnal dish.
Why I love this Pumpkin Soup:
Minus the fact that this is the most delicious soup EVER, here’s why I absolutely love this recipe and why you should love it too:
- Make it in one pan. Everything goes into one pan meaning there’s less washing up!
- Use up leftover pumpkins. Bought a load of pumpkins for carving, and have some left over? Use them up in this soup!
- Freeze it. This recipe freezes well, meaning you can batch make it and save it for a colder day.
- Perfect for cold days. Need a super simple winter warmer? This recipe is for you.
- It’s big on flavour. The potatoes gives this soup substance, while the garam masala and the ground cumin give it a punchier taste, resulting in a soup that’s both flavourful and filling.
Pumpkin Soup serving suggestions:
Aren’t garnishes like the cherry on top? You can’t go wrong with an extra drizzle of cream, coconut milk, toasted pumpkin seeds, a sprinkle of chilli, a grind of fresh black pepper or roughly chopped coriander. Crusty homemade croutons would also be a delicious addition! Here’s what I usually pair my soup with:
- A hunk of gorgeous crusty bread
- Avocado toast or a grilled-cheese sandwich to dip into your soup
- Soft giant pretzels
- Buttery cornbread
- Garlic baguette
What you’ll need for this Pumpkin Soup:
There are a few key ingredients to making this pumpkin soup, not to mention the important combination of pumpkins and squash which subsequently make this soup delicious. The addition of spices are equally important when it comes to flavouring your soup, making it taste surprisingly good!
1. Pumpkins or winter squash. I like to combine my pumpkins with a few fresh winter squash. This is because it has a slightly sweeter flavour, and a firmer texture compared to making your soup with regular pumpkins. For this reason, your soup will be even more creamy and flavourful.
2. Garam masala and ground cumin. These spices are great in this soup because they’re warming and have notes of winter like cinnamon and cloves, therefore a perfect addition to a warming soup recipe. By all means, add more than the recipe calls for if you want a curried pumpkin soup.
3. Sea salt and black pepper. Unquestionably, a stable in any recipe.
4. Onion and garlic. These add a beautiful depth to your soup that it wouldn’t have without them.
5. Double cream. As a result, using double cream means your soup will be rich and creamy. However use it sparingly because otherwise your soup can be too heavy. Want to make your soup vegan and dairy-free? Swap the double cream for coconut milk!
6. Chicken or vegetable stock. Depending on your preference, this will add richness, smoothness, and is sure to enhance any dish. Choose between the two accordingly.
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Pumpkin Soup
Ingredients
For the soup
- 1 large onion
- 2 large potatoes such as Maris Piper, or another floury variety
- 2 large garlic cloves
- 900 g pumpkin / winter squash skin and seeds removed, chopped into small pieces
- 1 bay leaf
- 1 tsp garam masala
- 1 tsp ground cumin
- 1.5 L chicken or vegetable stock
- 2 tbsp olive oil
- 100 ml double cream or coconut milk
- 25 g unsalted butter
- Salt + pepper to flavour
To serve
- Fresh coriander chopped
- Pumpkin seeds toasted
- Chilli flakes to sprinkle
- 1 loaf crusty bread
Instructions
- Put the onion, garlic, bay leaf, butter and half the olive oil into a large non-stick saucepan. Cook over a low heat for about 10 minutes until the vegetables are tender and translucent.
- Add the squash and pumpkin with the potato to your pan, then mix to combine. Cook for a few minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, then pop the lid on and continue to cook for ~40 minutes until the vegetables are tender. N.B. You can check this by seeing if a sharp knife can be inserted into them easily.
- Remove from the heat and leave the soup to cool slightly. Add the cream and mix, before whizzing everything up in a high-duty blender or Thermamix.
- Add a little more stock if the soup is on the thick side, then taste and add seasoning as required.
- Ladle the soup into bowls and serve with a swirl of cream, the toasted pumpkin seeds, a sprinkling of chilli flakes and a scattering of freshly chopped coriander
Notes
A large pumpkin is going to contain more water than a smaller squash or pumpkin and therefore will have less flavour. Remember this when selecting your vegetables for this soup. Got leftover roasted squash?
Use it in this soup! Simply reduce the simmering time to 15 minutes, to allow the potatoes to cook through and soften.
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