Cream of pumpkin soup

Cream of pumpkin soup


11 people made this

About this recipe: This is a great way of making use of any leftover pumpkin from Halloween. The soup is creamy, rich and oh-so-delicious. Serve with fresh buttered rolls.


Serves: 4 

  • 1kg pumpkin flesh, chopped
  • 100g onions, finely chopped
  • 50g unsalted butter
  • 500ml stock
  • 250ml double cream
  • salt and white pepper
  • 2 tablespoons creme fraiche
  • 2 potatoes, peeled and finely diced

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat butter in a pot and saute onions until soft and translucent. Add pumpkin and potatoes and simmer for a few minutes. Season with salt and pepper and add stock. Simmer soup for about 15-20 minutes over low heat. If soup is too thick, add more stock.
  2. Puree soup with a hand blender. Finally stir in cream and heat again, but do not boil.
  3. Garnish with a dollop of creme fraiche.

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Reviews (1)


Bought pumpkins last year for Halloween. Decided to make soup with the rest. So glad I did as it was very tasty. Will be doing the same again this year - 13 Oct 2016

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