Easy Pumpkin Soup

This Easy Pumpkin Soup is a heart-warming favourite, no matter your culinary skills. Using fresh ingredients, it’s quick and easy to make and a real must-have on a cold autumnal evening.

90 Mins



1 ripe pumpkin, peeled, deseeded and chopped into chunks

1 large white onion, chopped

2 garlic cloves, chopped or minced

1 large potato, chopped

1 litre of vegetable or chicken stock

100ml double cream

1 handful pumpkin seeds, toasted

Salt and pepper

Kara White Bread


Place the diced pumpkin, onion, garlic and potato into a large pan and pour over the stock.

Boil rapidly for  20-25 minutes or until the pumpkin seeds become soft and tender.

Once tender, blitz in a blender until changed into a smooth consistency.

Add the cream to the mixture (leaving some for the garnish) and add salt and pepper as required.

Ladle the soup into bowls and garnish with a dollop of cream and a sprinkling of toasted pumpkin seeds.

How to toast pumpkin seeds

Warm a frying pan over a medium heat and drizzle in a little oil. Add the pumpkin seeds and fry until the seeds start to pop.

Remove from the pan and use for garnish.

This recipe uses

Fletchers Thick White Sliced Bread


Fletchers Thick White Sliced Bread

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