Pumpkin Soup


  • 1 pint vegetable stock
  • 1 medium Pumpkin
  • Fresh Parsley
  • 1 medium Onion
  • Sprig of fresh Thyme
  • 1 clove Garlic
  • 120 ml whipping cream
  • Salt and Pepper
  1. Cut the pumpkin into wedges and drizzle with oil. Roast until golden and soft. Scoop out into a blender
  2. Saute the onion and garlic and add to the blender
  3. Boil a pint of water and add the stock cube (or your own homemade stock). Add this to the blender too
  4. Blend on high until smooth. Add the whipping cream a little at a time. 
  5. Transfer to a pan and add the Parsley, Thyme, salt and pepper to taste.
  6. Serve warm with a good hunk of bread

5 Comments on “Pumpkin Soup

  1. This sounds delicious- and its similar to how i make mine- except I add a tablespoon of red curry paste and I use a bamix to pureeIts so delicious isn’t it!

  2. I love this soup.
    I also add some chopped red chicory (it’s radicchio, it’s in season right now and I grow it in my garden) in the latest minutes of cooking.

    PS: you have a very nice blog.

  3. With kids especially, it’s fun to serve pumpkin soup in a pumpkin shell. When you are done dinner, this second pumkin call still be cooked and used to make pumpkin pie or muffins or the likes. Thanks for the recipe.

  4. I agree with Matthew that this would be great with a hit of curry; but I wonder if that would clash with the thyme?