Top
Home / News / Pumpkin Soup Recipe

Greenmill news & events

Pumpkin Soup Recipe

Pumpkin Soup Recipe

You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.

PREPARATION TIME: Less than 30mins

COOKING TIME: 30 mins to 1 hour

SERVES: 6-8

INGREDIENTS

  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves
  • 1 bay leaf
  • 25g/1oz unsalted butter
  • 2 tbsp olive oil
  • 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
  • 1 medium-sized floury potato, such as Maris Piper, roughly chopped
  • 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
  • 100ml/3½fl oz double cream
  • 3 tbsp pumpkin seeds
  • salt and freshly ground black pepper

METHOD

  1. Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
  2. Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
  3. Pick out the bay leaf and blend the soup until smooth using a stick blender.
  4. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
  5. Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
  6. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.

Recipe Tips

Pumpkins vary considerably in their flavour and sweetness. A large pumpkin will almost always have more water and less flavour than a small pumpkin. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through.

Download a Printable PDF version

Source: BBC Food - Annie Rigg

Recent Posts

    Easter Closing Dates

    Just a quick reminder that all orders placed by this Wednesday 27th will still be delivered before Easter. We are then closed over the Easter break for a couple of days. So orders placed on Thursday 28th will be delivered on Tuesday 2nd April. p.s. Don't forget about our Easter promo500 -

    26th March 2024

    Lifeline 204 - The problem with heat pumps

    To meet climate change targets, the UK government wants to install 600,000 low-carbon heat pumps annually by 2028. However, recent warnings show that pumps are considered too expensive and too few people know about them. So what can be done to increase public awareness and reduce costs?  [ Find out

    22nd March 2024

    Lifeline 203 - Is sleep the secret to happiness?

    What are you doing at 9pm? Watching TV, in the pub, reading a book, at the cinema? Lots of younger people are heading off to bed. These days 10 hours sleep is new 8 amongst gen Z, and it could be the secret to a happier, healthier you? [ Find out more here... ] A certain story about a manipulated

    15th March 2024

    Our Easter Promo500 is here

    Everyone knows that Easter wouldn't be Easter without Greenmill's choccie Promo, and classic "Eggstravaganza" pun. This year we've gone for a bumper bag of Minis Mix, choc-full of your favourite Cadbury mini eggs (plus that white one). So, enjoy a choccie egg Easter on us, or choose from one of our

    11th March 2024

    Lifeline 202 - Why car batteries are getting better?

    In 2010, a battery with enough power to drive an electric car 4 miles, cost more than £1000. Over the next year, thi is predicted to fall below £100. The economics of cheaper batteries, from cars to mobile devices, is starting to make more sense, and it's good news for the planet.  [ Find out more

    8th March 2024