Creamy pumpkin soup with thyme

    1 hour 10 min

    A deliciously creamy pumpkin soup that is flavoured with fresh thyme, garlic and peppercorns. Finishing with cream brings out the sweet flavour of the pumpkin.

    210 people made this

    Serves: 9 

    • 1.5L chicken stock
    • 1 1/2 teaspoons salt
    • 400g fresh pumpkin, diced
    • 1 onion, chopped
    • 2 sprigs fresh thyme, stems removed
    • 1 clove garlic, minced
    • 5 whole black peppercorns
    • 100ml double cream
    • chopped fresh parsley to garnish

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low, and simmer for 30 minutes uncovered.
    2. Purée the soup in small batches using a food processor or blender.
    3. Return to pot and bring to the boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in double cream. Pour into soup bowls and garnish with fresh parsley.


    Make this pumpkin soup 100% vegetarian by using vegetable stock or water instead of the chicken stock.

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    Reviews in English (155)


    Made it healthier. This soup is not only easy to make, but incredibly good! I didn't have cream - just used what I had on hand - skimmed milk. flavour was still great and felt better because it was less fattening.  -  24 Jul 2008


    Used different ingredients. We tried this soup and even the skeptics loved it! My husband had to make a second batch just to get some! It's very savoury, very creamy. Try using 1/2 chicken stock and 1/2 veg stock. Nice variation.  -  24 Jul 2008


    Altered ingredient amounts. This was great! A bit of nutmeg really sets the flavours off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavour. Serve this with a good quality french stick (should be very hard on the outside and light and fluffy on the inside).  -  24 Jul 2008