Pumpkin soup is a delicious, low-fat soup recipe that's perfect for cold days and nights when you're looking for a warming meal.
Learn how to make pumpkin soup with our easy recipe. This pumpkin soup is so quick to make and serves up to four people. And the best part? This delicious winter soup only takes 20 mins to prep.
If you want to make pumpkin soup at home, this is one of those good, simple soup recipes to try. A thick and creamy soup, you’ll find this recipe filling. Plus, it’s a great way for using up leftover pumpkin in the winter months. Infused with onion and garlic, this flavoured-packed soup is a real winner. Serve with a crusty white loaf or healthy seeded bread rolls and enjoy.
Pumpkin soup recipes are best served at Halloween and for Bonfire Night too. To add a spooky twist to this Halloween pumpkin party food, why not serve it with breadstick ‘broomsticks’? This recipe shows you how to make breadstick ‘broomsticks’ too which are a great side when serving for Halloween – the kids will love them.
Like this? You’re going to love Gordon Ramsay’s classic pumpkin soup recipe!
- 2tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 700g (1lb 6oz) pumpkin flesh, roughly chopped (can use butternut squash instead)
- 2 sweet potatoes, peeled and roughly chopped
- 1.2 ltrs (2pts) water or vegetable stock
- 200ml (7fl oz) milk or soya light alternative to milk
- 4tbsp cream or soya alternative to cream
- For the 'broomsticks'
- 4 part-baked breadsticks
- 2tbsp olive oil
Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the soya light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of soya alternative to cream.
Top tip for making Easy pumpkin soup
To spice up your pumpkin soup, crumble in a pinch of dried chilli when you're cooking the onion.
If you’ve made up your pumpkin soup and its just a little too thin for your liking, you’ll be happy to know that there is a way to thicken it up. The best way to thicken pumpkin soup is by adding a tablespoon at a time of cornstarch.
Cornstarch, or cornflour, is a carbohydrate extracted from corn. It’s the perfect option for thicken soups. It’s also used to thicken sauces, gravy, casseroles and even desserts.
Leftover pumpkin soup can be stored in an airtight container in the fridge for up to 4 days. Pumpkin soup can also be frozen which is great if you’ve made a big batch. Once completely cooled, pour into a freezable bag or container and store in the freezer for up to 3 months. Leave to thaw in the fridge overnight and then reheat in the microwave or on the hob until piping hot.
To give your pumpkin soup a bit more flavour you could add a stock cube to the mix - try a vegetable stock cube for the vegetarian option or chicken, turkey or beef would work well too. Some onion, garlic, seasoning and maybe even a pinch of paprika or chilli powder to give it a punch.
You could serve with a garnish of roasted pumpkin seeds for an earthy crunch of flavour. Try a spoonful of apple sauce for a tangy sweet kick. You could also serve with a cheese based bread or herb infused bread the flavours will really complement each other.