Creamy peppered pumpkin soup

    20 min

    Lovely creamy soup to use up those spent pumpkins from Halloween. I made this with coarse ground pepper but switchable to chilli flakes or cayenne pepper if you like a little kick in your soup.


    Hampshire, England, UK
    2 people made this

    Serves: 4 

    • 1 stock cube (chicken or veggy)
    • 500g seeded, skinned and chopped pumpkin
    • 1/2 teaspoon salt, to taste
    • 50ml double or single cream
    • generous pinch coarse black pepper

    Cook:20min  ›  Ready in:20min 

    1. Add pumpkin and stock cube and cover with water. Boil till soft.
    2. Blitz with blender. Add cream, pepper and salt to taste.
    3. Return to pan and simmer to combine and let flavours blend.


    Great for freezing too.

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