Pumpkin soup

Pumpkin Soup is tasty, very easy to make and great for freezing. It is perfect for Halloween parties or simply as a winter warmer!


  • 4 tbsp olive oil
  • 2 onions - finely chopped
  • 1 kilo pumpkin - peeled, deseeded and chopped into chunks
  • 700 ml stock - vegetable or chicken
  • 142 ml (pot) double cream
  • 1 bunch coriander (optional) - roughly chopped to garnish
  • 1 pinch of coarse salt and freshly ground black pepper


  • Heat half the olive oil in a large saucepan, and then gently cook the onion for 5 minutes until soft.
  • Add the pumpkin to the pan and carry on cooking for about 8-10 minutes. Stir occasionally until it starts to soften and turn golden.
  • Pour the stock into the pan, season with salt and pepper (to your liking).
  • If you fancy the soup a bit spicier, add half a teaspoon of chilli powder, ground cumin or your favourite spice!
  • Bring to the boil and then simmer for 10 minutes until the pumpkin is very soft.
  • Pour the cream into the pan and bring it back to the boil.
  • Pour the soup into a large bowl and puree with a blender
  • Serve warm topped with fresh coriander and a dollop of cream. Accompany with fresh bread rolls from our bakery!