Harvest Pumpkin Soup

    2 hours

    Roasting the pumpkin develops the flavour and ensures this simple pumpkin soup tastes as good as it does with only a handful of ingredients.

    32 people made this

    Serves: 4 

    • 2 small pumpkins
    • 750ml chicken stock
    • 150ml double cream
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground sage
    • 1 1/2 teaspoons salt
    • 4 tablespoons soured cream

    Prep:10min  ›  Cook:1hr  ›  Extra time:50min  ›  Ready in:2hr 

    1. Preheat oven to 200 C / Gas mark 6. Cut pumpkins in half and scoop out seeds. Grease a baking tray with oil. Place pumpkins, flesh side down on the tray and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool, scrape flesh from skins into a food processor. Discard skins.
    2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of soured cream

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    very easy to make. it taste great! I did not use cream as I find it light to digest and still good. I also add a bit of turmeric as an extra . the roast pumpkin taste makes the soup so special.  -  10 Jul 2013


    Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn your fingers.  -  13 Oct 2008  (Review from Allrecipes US | Canada)


    Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. I used canned pumpkin and 1/2 & 1/2 instead of cream and added the pumpkin pie spice another reviewer had suggested. It is definately a keeper.  -  01 Nov 2005  (Review from Allrecipes US | Canada)