Pumpkin soup

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Serves: 4



  • 1 onion peeled and chopped

  • 1 pumpkin cut into pieces

  • 4 tbsp creme fraiche (or double cream as you prefer)

  • 425ml vegetables or chicken stock


  1. Fry the onion in some olive oil until softened, then add pumpkin pieces until lightly fried.
  2. Add chicken stock (around 1 pint). Bring to the boil and then simmer for 10 minutes.
  3. Once cooled a little, blend with hand blender.
  4. Return to boil with creme fraiche added in. Then it is ready. Delicious!

Handy Hint

Take the pumpkin seeds out before cooking. These can be saved to grow pumpkins next year or washed and cooked in oven or thick based pan to make pepitas to eat the seeds.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Kids can help

  • Make Ahead

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