Cream of pumpkin soup

    40 min

    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.

    27 people made this

    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 & ratings
    Average global rating:

    Reviews in English (4)


    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


    very easy and tasty that extra creaminess is the best part lol  -  17 Apr 2011  (Review from Allrecipes AU | NZ)


    Easy and beautiful soup especially since I added a bacon hock to it and OMG, the best ever soup  -  27 Jun 2014  (Review from Allrecipes AU | NZ)