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Pumpkin Soup

This beautiful soup is so easy to make and tastes delicious. Perfect not just for a Halloween party but on those cold Autumn nights after those long walks.


  • 2 tbsp olive oil

  • 2 large onions, finely chopped

  • 1kg pumpkin or squash, peeled, de-seeded and chopped into chunks

  • 700ml vegetable stock

  • 150ml double cream


1. Firstly heat 2 tbsp olive oil in a large saucepan, then gently cook the 2 finely chopped large onions for 5 mins, until soft.

2. Now add the 1kg pumpkin or squash, cut into chunks, to the pan, and cook for 10 mins, stirring occasionally until it starts to soften and turn golden.

3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra smooth consistency you can pour the soup through a fine sieve.

5. I like to finish off by gently frying a handful of sunflower seeds in a pan for a couple of minutes, then sprinkle over the top of the soup with a little cream and a few chilli flakes for that extra kick. Delicious.

This soup can be frozen for up to 2 months ahead of when required.

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