Pumkin soup

Did you know?

  • Pumpkin is very rich in carotenoids, which is known for keeping the immune system strong and healthy.


  • Beta-carotene, which is found in pumpkins, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent the build up of cholesterol on the arterial walls, thus reducing chances of strokes.  


  • 1lb / 400g pumpkin flesh, peeled and de-seeded
  • 1 large onion
  • 2 oz / 50g butter
  • 1 pint vegetable or chicken stock
  • ½ pint milk
  •  Double cream to garnish (optional)


  1. Peel and de-seed the pumpkin flesh
  2. Peel and chop up the onion.
  3. In a large saucepan, melt the butter and add the onion.
  4. Cook on a low heat for 5 minutes until the onion is soft.
  5. Add the pumpkin, cover with a lid, and continue on a low heat for 10 to 15 minutes.
  6. Add the stock and the milk, bring to the boil and simmer for 10 minutes; allow to cool.
  7. Liquidise the soup until completely smooth, then pore back into the pan and reheat.
  8. Thicken the cream slightly, and add a swirl to each bowl as it is served (optional)
  9. Serve with plenty of fresh crusty bread.