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Creamy Pumpkin Soup



Ingredients: Serves 4-6

  • 1.2kg pumpkin (roughly), skin removed and diced into cubes (swap for butternut squash if you can’t get hold of pumpkin)
  • 1 onion, chopped finely
  • 2 garlic cloves, finely chopped
  • 750ml vegetable or chicken stock
  • 250ml water
  • 100ml double cream
  • Salt & pepper


  1. Cut the pumpkin in half, remove the skin and seeds, and dice into 4cm chunks
  2. Place the pumpkin, onion, garlic, stock and water in a pot – liquid won’t quite cover all the pumpkin.
  3. Bring to the boil, then reduce heat and simmer until pumpkin is tender – this should be about 10 minutes but you can check with a knife.
  4. Remove from the heat and use a blender to blend until smooth.
  5. Season to taste with salt and pepper, stir through cream just before serving – leave a little to drizzle on the top.
  6. Top with some toasted pumpkin seeds and serve with fresh bread.

Birks Mill,
LA10 5HQ

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