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Pumpkin soup recipes

Our top 3 of 20 Pumpkin soup recipes

Pumpkin Soup Recipe at MyDish

based on 2 reviews


Pumpkin Soup

by carol savage

by carol savageViewed 2713 times


    The best recipe for pumpkin soup I have ever tasted


    1. 1. Cut the pumpkin and butternut squash in moon crescent shapes

    2. 2. Place on a baking tray and dizzle with oil , season with salt and pepper and smash some garlic and throw onto the baking tray.

    3. 3. Roast in a hot oven (190C) for 30 mins.

    4. 4. Cut and cop onions and carrots and fry (onions first until translucent then add carrots)

    5. 5. Add in a pint of vegetable stock and a pint of beef stock (can make this with just vegetable stock but I like the beef taste)and add ton of tomatoes.

    6. 6. When the pumpkin and butternut is raosted - skin it and throw into the pot (with onions, carrots and stock and simmer for 20 mins.

    7. 7. Put everything into a blender and blend and then pour back into the pot.


    The bit that really makes this soup (courtesy of a tip from Giancarlo from Caldesi restaurants) is to add a bunch of fresh sage when you are heating this up. Put in the sage for 10 mins and then remove before serving


    • by DaveP

      DaveP  Thu Nov 4 2010   • Reply

      "Add a ton of tomatoes" !Might make it a bit strong :-)Thanks for the baked squash idea, much easier than carving out the flesh!Dave

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    • 2 large onions
    • 2 carrots
    • 3 large butternut squash
    • 2 large pumpkins
    • 4 cloves garlic
    •  olive oil
    •  fresh sage
    •  salt and pepper
    •  beef stock
    •  vegetable stock
    • 1 tin tomatoes
    Spicy Pumpkin Soup Recipe at MyDish

    based on 3 reviews


    Spicy Pumpkin Soup

    by mother of four

    by mother of fourViewed 4255 times


      Great body-warming soup after trick or treat.


      1. 1. Heat oil in a large saucepan.
      2. 2. Add onion and cook with the cumin and coriander
      3. until softened.
      4. 3. Add pumpkin and cook for a few minutes, then
      5. add stock..
      6. 4. Grate in some fresh nutmeg, add chilli and
      7. season, then cover and cook until pumpkin soft
      8. ,about 15 min.
      9. 5. Add milk and blend until smooth.
      10. 6. Return to pan and heat through, adding more
      11. seasoning, milk or stock.
      12. 7. Garnish with chives.


      • by Jose

        Jose  Sat Oct 30 2010   • Reply

        Good flavour, didnt have any dried red chilli so added some chilli powder

      Add comment


      • 1 tbsp. olive oil
      • 1 onion chopped
      • 1 tsp. cumin
      • 1 tsp. coriander ground
      • 675g pumpkin cut into cubes
      • 600 ml vegetable stock
      • 1 dried red chilli crushed
      • 100 ml skimmed milk
      • ------- nutmeg
      • ------- salt and pepper
      • ------- chives chopped
      Pumpkin Soup Recipe at MyDish

      based on 7 reviews


      Pumpkin Soup

      by chef2b

      by chef2bViewed 7420 times


        Using roasted pumpkin and a little spice


        1. Preheat oven to 190C. Slice pumpkin and deseed. Put onto baking tray and cover with mashed garlic and olive oil and roast for 30 minutes.

        2. Heat 1 tbsp of oil in a large saucepan and add chopped onion, nutmeg, salt and pepper and cook for a couple of minutes until the onions are translucent.

        3. Add the roasted chopped (deskinned and deseeded) pumpkin and simmer with the litre of chicken stock. (This soup can be made vegetarian by subsituting with Vegetable stock)

        4. Simmer for about 20 minutes and then put in batches into a blender.

        5. Serve hot with a drizzle of cream and a sprinkle of nutmeg


        • by Achnell

          Achnell  Mon Oct 25 2010   • Reply

          I made this lastyear and it came out a little thick, perhaps i used too much pumpkin?

        • by FunkyMummy

          FunkyMummy  Fri Oct 16 2009   • Reply

          This simple reciepe really let the natural flavours come out. I made it with vegetable stock at it was really yummy. Would recommend it to everyone

        • by carol savage

          carol savage  Sun Sep 13 2009   • Reply

          This was great - especially with a knob of grated ginger

        Add comment


        • 1 kg Pumpkin (deseeded)
        • 2 tbsp Virgin Olive Oil
        • 1 large onion
        • 1 litre Chicken (or vegetable) stock
        • 4 cloves garlic
        • ½ tsp nutmeg
        • to taste salt pepper
        Cv - Pumpkin and Sweet Potato Soup Recipe at MyDish

        based on 0 reviews

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        Cv - Pumpkin and Sweet Potato Soup

        by femmegirl

        by femmegirlViewed 483 times


          Detox for life


          1. 1. Put the onion, garlic, pumpkin, sweet potato, ginger and ground coriander in a large saucepan.

          2. 2. Add the stock and bring to the boil, the reduce the heat and simmer for 25-30 minutes until the vegetables are tender.

          3. 3. Add the olive oil. Season with salt and freshly ground black pepper and liquidise in a blender or food processor.

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          • 1 onion, chopped
          • 1 clove garlic, crushed
          • 675g (1.5 lbs) pumpkin flesh, cubed
          • 450g (1lb) sweet potatoes, peeled and cubed
          • 1 tsp fresh ginger, grated
          • 2 tsp ground coriander
          • 1.5 litres (2.5 pints) vegetable stock
          • 1 tbsp olive oil
          •  Freshly ground black pepper