Autumn pumpkin soup

Autumn pumpkin soup


22 people made this

About this recipe: This lovely autumn pumpkin soup is packed with flavour and perfect for when the nights begin to draw in. Serve with some crusty bread.


Serves: 8 

  • 110g butter
  • 1 white onion, sliced
  • 1 clove garlic, minced
  • 2 large potatoes, peeled and diced
  • 1.35kg fresh pumpkin, diced
  • 2 leeks, sliced
  • 3 carrots, peeled and sliced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • 300ml vegetable stock
  • olive oil, to taste
  • creme fraiche, for serving
  • chopped fresh parsley, to garnish

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. In a large frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until softened but not browned. Add the potatoes, pumpkin, leeks and carrots and cook and stir for a further 5 minutes. Add the ginger, nutmeg, parsley and thyme and cook for a further 2 minutes. Finally add in the chicken stock and reduce the heat to low. Cover and cook for 1 hour.
  2. After an hour, use a hand held blender to purée the soup. Transfer to heated bowls and drizzle with a little olive oil. Add a dollop of crème fraiche and some parsley to garnish. Serve immediately.

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- Rated on - 23 Oct 2014

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