Pumpkin Soup

Pumpkin Soup


1.6kg (unpeeled) butternut pumpkin
1 large brown onion
3 cloves garlic
750ml chicken stock
250ml water
100ml cream + a little more for serving
Good pinch ground nutmeg
A little finely chopped parsley for garnish
Salt and pepper


1. Peel and chop pumpkin into 4-5cm cubes, with seeds removed.

2. Cut onion into 1cm slices.

3. Peel garlic but keep the cloves whole.

4. Put pumpkin, onion, garlic, stock and water into a large pot. The liquid should just cover the vegetables.

5. Bring to the boil, then simmer for 10-12 minutes, or until pumpkin is quite soft.

6. Whizz for 8 seconds in a food processor.

7. Return to pot, stir in the cream. season with a little salt, peeper and the nutmeg.

8. When warmed through, ladle into bowls.

9. Garnish with a swirl of cream, some parsley and a grind of pepper, and serve with bread.


Using 3/4 stock and 1/4 quarter water stops the stock from overwhelming the taste of the pumpkin.

My food processor is 1100 watts, which is quite strong. You might need to add a few seconds whizzing in a less powerful processor. You want a fully blended, smooth result.

When warming the soup, don’t let it boil or the cream will split.

Nutmeg is entirely discretionary, I just think it goes really well with the pumpkin flavour.

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