Cream of Pumpkin Soup with Pumpkin Seeds

Looking for a warm, hearty meal perfect for the cooler months? Treat yourself to this cream of pumpkin soup.


For the soup:

  • 2 tbs olive oil
  • 3 shallots, diced
  • 2 cloves garlic, finely chopped
  • 650g pumpkin pieces, chopped
  • 150ml dry white wine
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 pinch cayenne pepper, optional
  • 1¼ litres vegetable stock, plus extra as needed
  • 200ml double cream
  • Salt
  • Freshly ground black pepper

To serve:

  • Red wine vinegar
  • 2 tbs pumpkin seeds
  • 1 handful basil leaves
  • Toast


Step 1.
For the soup: Heat the olive oil in a large saucepan set over medium heat. Add the shallots, garlic and a pinch of salt, sweating until softened. This will take roughly 6-8 minutes.

Step 2.
Add the pumpkin, stir well, and cook for about 5 minutes until just starting to soften.

Step 3.
Stir in the wine and let it bubble and reduce by three-quarters. Stir in the spices, cook for 1 minute, and then cover with the stock.

Step 4.
Bring to a simmer and cook steadily over a slightly reduced heat for about 30-35 minutes until the pumpkin is very soft.

Step 5.
Stir in the cream and purée the soup with an immersion blender until smooth; you can also use a food processor, puréeing the soup in batches.

Step 6.
Pass the puréed soup through a fine sieve back into a saucepan (this will make the soup very smooth but is optional). Return the soup to a simmer and season to taste with salt and pepper; thin out with some more stock if too thick.

To serve: Ladle into warm bowls. Garnish with a drizzle of red wine vinegar, pumpkin seeds and basil leaves. Serve with toast on the side.

Serves 4