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Delicious Pumpkin Soup

It is that time of year again where the leaves are falling and the crisp cold air is around us. This delicious pumpkin soup will keep you warm on these cold nights. This little delight isn't just for Halloween, but to be enjoyed throughout the coming Winter months.


1kg Pumpkin, peeled, deseeded and chopped into chunks.

2tbsp Olive Oil

2 Large Onions finely chopped

700mls Vegetable Stock

150mls Double Cream


  1. In a large saucepan heat the olive oil then gently add the chopped onions. Cool for 5 minutes until they are soft but not coloured.

  2. Add the Pumpkin to the saucepan and carry on cooking with the onions for another 10 minutes until golden and soft.

  3. Pour 700mls of the vegetable stock to the pan and bring everything to a boil. Then simmer for another 10 minutes. The pumpkin should be very soft.

  4. Now pour in the double cream and bring the mixture back to a boil then purée with a hand blender. Serve hot in bowls or allow to cook, then freeze for up to 2 months. Garnish the top of your choice, I like to drizzle a little bit of olive oil over the top and add a couple of bay leaves.

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