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

Sliced Bread: Thick White Sandwich Bread


Sliced Bread: Thick White Sandwich Bread

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