Pumpkin Soup

Pumpkin Soup

Although traditionally a Halloween dish, pumpkins are available long before the 31st October and long after so make the most of this lovely rich vegetable. If you can't get a pumpkin, butternut squash will work just as well.
ServesPrep / Cooking TimeDifficulty
6 65 minutes 1

Why not make some extra and put it in the freezer for when you need a quick and filling lunch or supper?



1 large pumpkin, flesh out and seeds removed and cut into chunks and put the fleshed out pumpkin to one side
1 large onion, chopped finely
3 pints of water
1 Knorr Chicken Stock pot
Salt and pepper
Small pot of double cream
1tsp butter
1 tbsp olive oil


  • Using a large saucepan, melt the butter with the oil until bubbling and fry off the onion on a low heat making sure they do not colour but are softened
  • Add the chunks of pumpkin and cook on a low/medium heat for 5 minutes, stirring occasionally.
  • In a separate pan, boil up 3 pints of water with the Knorr Stock pot and then add this to the pan containing the pumpkin
  • Continue to cook for a further 10 minutes on a gentle heat until the pumpkin is soft then pour this into a liquidizer and blitz until smooth.
  • Return the soup to a clean saucepan and bring to simmering point again.
  • Add the cream, stirring all the time and then season to taste
  • Return the soup to the empty pumpkin shell and serve.
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