Left Over Pumpkin Soup is simple recipe that uses the left over bits of pumpkin after Halloween. The recipe is so easy that even I can do it. Better still if like us you always have mountains of pumpkins, you can make in advance and freeze the soup. I love to drizzle mine with a little balsamic and extra virgin olive oil and a sprinkle of roasted pumpkin seeds.
As the seasons change and the air turns crisp, pumpkins seem to appear everywhere — from doorsteps and window displays to kitchen worktops. But once the Halloween carving or autumn baking is over, many of us are left wondering what to do with the leftover pumpkin flesh. One of the most satisfying and resourceful ways to make use of it is to transform those golden orange pieces into a warm, velvety bowl of Left Over Pumpkin Soup.
This comforting pumpkin soup is a perfect combination of thrift, taste, and nourishment. It captures the earthy sweetness of pumpkin and enhances it with gentle aromatics, smooth cream, and a sprinkle of toasted seeds for crunch. It’s not only a clever way to reduce waste but also a wonderful dish to celebrate the flavours of autumn in their simplest, most wholesome form.
The beauty of this soup lies in its simplicity. It’s made from everyday ingredients that you’re likely to already have at home: pumpkin, onions, stock, cream, and olive oil. The onions, gently fried until soft and translucent, form the aromatic base that gives the soup its depth of flavour. It’s important to cook them slowly, as this coaxes out their natural sweetness without browning them.
Once softened, chunks of pumpkin are added to the pan. As they cook, they begin to caramelise slightly, developing a rich golden hue and a nutty sweetness. This stage is crucial—it’s what elevates the soup from plain to perfect, layering flavour before the stock even goes in. The warm scent that fills the kitchen during this process is pure autumn comfort.
When the pumpkin has softened and taken on colour, it’s time to pour in the vegetable or chicken stock. This not only helps blend the flavours but also starts to create the silky texture that defines this dish. A good stock—preferably homemade or of decent quality—will make a noticeable difference here, adding richness without overpowering the delicate pumpkin flavour.
Seasoning is kept simple, with just salt and freshly ground black pepper. The goal is to enhance, not mask, the natural sweetness of the pumpkin. The pumpkin soup is then gently simmered until the pumpkin pieces are soft enough to be pureed easily.
A generous splash of double cream brings everything together, creating a luxuriously smooth and velvety texture. The cream not only softens the edges of the soup’s earthy flavours but also gives it that restaurant-quality silkiness. Once blended, the soup takes on a stunning golden-orange colour, thick and glossy, ready to be ladled into bowls.
You can adjust the consistency to your liking — a thicker soup makes for a satisfying meal on its own, while a lighter version pairs beautifully with crusty bread or a side salad.
Presentation matters just as much as flavour, and this soup offers plenty of opportunity for creativity. A handful of toasted pumpkin seeds scattered over the top adds crunch and a lovely nutty contrast to the smooth soup. A few fresh basil leaves bring brightness and aroma, while a drizzle of olive oil or balsamic glaze adds a final touch of richness and colour.
The garnishes are more than just decoration — they add texture and a burst of fresh flavour to each spoonful. You can even swap basil for parsley or coriander if you prefer a different herbaceous note.
What makes Left Over Pumpkin Soup particularly special is its sustainability. It’s a dish that encourages using what you already have. Those leftover pumpkin pieces that might otherwise go to waste can easily become the star of a warming, nutritious meal.
Pumpkin is naturally rich in vitamins A and C, and its smooth texture makes it ideal for soups. Combined with the creaminess of dairy and the protein from pumpkin seeds, this dish is both wholesome and filling. It’s a wonderful reminder that delicious food doesn’t have to be complicated — or wasteful.
Serving Suggestions for Left Over Pumpkin Soup
This soup is versatile enough to serve as a light lunch, a dinner starter, or even a main course when paired with something hearty. It goes beautifully with freshly baked bread — perhaps a slice of crusty sourdough or a soft white roll spread with butter. For a rustic twist, you could even serve it in a hollowed-out pumpkin shell, making it the centrepiece of an autumn table.
Left Over Pumpkin Soup is a dish that embodies comfort, simplicity, and smart cooking. It’s a way to make the most of seasonal ingredients, turning what might have been discarded into a warm, nourishing meal. Every spoonful offers a gentle sweetness, a touch of creaminess, and the satisfaction of knowing nothing has gone to waste.
Whether you’re cooking for yourself, family or friends, this pumpkin soup brings a sense of homely warmth to the table — the kind that only comes from using what’s on hand and turning it into something truly delicious.
Left Over Pumpkin Soup
Ingredients
- 1 kg pumpkin
- 725 ml vegetable stock chicken
- 2 large onions peel/finely chop
- 150 ml heavy cream double
- 2 tbsp olive oil
- 50 g pumpkin seeds toasted – See note
- 6 heads basil
- salt to taste
- Ground black pepper to taste
Instructions
- Place a large sauce pan over a medium heat and add the olive oil.2 tbsp olive oil
- When hot, add the white onions and fry gently until softened. You don’t want them to take on any colour.2 large onions
- Add the pumpkin chunks to the pan with the onions. Cook for a further 10 minutes until the pumpkin chunks turn a lovely golden/bronze and become soft. Stir every now and then to prevent things sticking.1 kg pumpkin
- Add the stock to the pan and stir. Season the contents with salt and black pepper and stir again.725 ml vegetable stock, salt, Ground black pepper
- Increase the heat until the mixture begins to boil and then reduce to a simmer.
- Simmer for about 10 – 12 minutes or until the pumpkin is soft and squashy.
- Add the cream and increase the heat until the mixture boils again. Carefully puree the contents with a hand blender until it has the consistency you enjoy.150 ml heavy cream
- Serve the left over pumpkin soup in warmed bowls with a sprinkle of pumpkin seeds, a few leaves of basil and a drizzle of extra virgin olive oil or balsamic.50 g pumpkin seeds, 6 heads basil
29 comments
Never waste any pumpkin. This soup is perfect for cold months and is both filling and superbly tasty.
I added a drizzle of balsamic on top and it looked stunning.
Perfectly seasoned and so smooth – I couldn’t stop eating it.
A simple recipe that makes the most of leftover pumpkin – brilliant idea.
So easy to make yet tastes like something from a restaurant.
A lovely, hearty soup that’s ideal for autumn evenings.
Even my kids loved it, and they’re not usually fans of pumpkin!
The perfect autumn lunch – smooth, rich, and full of flavour.
The recipe was simple, the result was absolutely fantastic.
The texture was silky smooth and the flavour perfectly balanced.
This has become my go-to pumpkin soup recipe every autumn.
Loved how easy this was to make and it tasted so elegant.
So warming and creamy, my whole family went back for seconds.
Such a clever way to make something special from leftovers.
A wholesome, flavourful soup that feels like a warm hug in a bowl.
I never knew leftover pumpkin could taste this good.
Delicious and waste-free – a great way to use up pumpkin after Halloween.
Made this for lunch and it was gone in minutes – that good.
I served this with crusty bread and it made the perfect light dinner.
Really tasty, especially with the toasted pumpkin seeds on top.
Such a comforting bowl of soup, perfect for a chilly evening.
Loved the nutty crunch from the toasted seeds, such a great contrast.
The balance of pumpkin and cream was spot on, not too heavy.
The onions gave it a lovely depth, really brought the flavour together.
The basil on top added a lovely freshness to the creamy soup.
This pumpkin soup was absolutely divine, I’ll be making it again next week.
A beautifully creamy soup with a hint of sweetness from the pumpkin.
I topped mine with a swirl of cream and it looked beautiful.
Absolutely delicious way to use leftover pumpkin, the soup was creamy and comforting.