American Boil Dairy North American Soup Vegetables Vegetarian

Pumpkin Soup

Pumpkin Soup - TheRecipe.Website
Written by Lorna C

Pumpkin Soup has to be one of those recipes that you read twice. An orange vegetable in a soup!!! When its made, you will change your mind. The soup is tasty, colourful, filling and sure to be a hit with family and friends. Children love this soup as you can add yoghurt when served and write your name on top. When you open your larder and dig out a tin of mass produced processed soup, you will come looking for this recipe. It is so simple that even I can do it and make it a success.

Pumpkin Soup Tip:

Fry a few mushrooms and add to the soup when served for a superb additional flavour. I often serve this with Garlic and Goat Cheese – Crema Formaggio all’Olio as a light main course.

Pumpkin Soup - TheRecipe.Website

Pumpkin Soup

A simple recipe that will have the family descending on your house for a bowl of soup.
4.72 from 39 votes
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Course: Soup
Cuisine: American
Keyword: Soup
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 215kcal



  • Heat a large heavy casserole dish on the hob.
  • Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
  • Cover the dish and cook over a medium heat for 10–12 minutes, stirring now and then, until the pumpkin begins to break down.
  • Add the fresh carrot juice and the vegetable stock or cubes stirring until mixed.
  • Bring to the boil, then reduce the heat and simmer for 8-10 minutes.
  • Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture.
  • Bring back to the boil and cook for 2 minutes. Remove from direct heat.
  • Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.
  • For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
  • Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.
  • Add spoonful of cream for decoration


Sodium: 106mg | Sugar: 9g | Fiber: 6g | Potassium: 8mg | Cholesterol: 6mg | Calories: 215kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 0.4g | Saturated Fat: 5g | Fat: 12g | Protein: 5g | Carbohydrates: 21g