Pumpkin & Squash Soup

A silky, comforting pumpkin and squash soup with sweet caramelised vegetables, rich cream, and crunchy pumpkin seed croutons, perfect for a light supper or starter.

Details

Prep Time	20 minutes
Cook Time	25 minutes
Servings	6
Difficulty	Easy

Equipment

• Large saucepan
• Wooden spoon
• Chopping board
• Sharp knife
• Measuring jug
• Hand blender
• Fine sieve (optional)
• Frying pan
• Bread knife

Ingredients

For the Soup

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash, peeled, deseeded, and cut into chunks
• 700ml vegetable stock or chicken stock
• Salt, to taste
• Black pepper, to taste
• 150ml double cream

For the Croutons

• 2 tbsp olive oil
• 4 slices wholemeal seeded bread, crusts removed and cut into small cubes
• 1 handful pumpkin seeds

Instructions

Make the Soup

1. Heat the olive oil in a large saucepan.
2. Cook the onions for 5 minutes until softened.
3. Add the pumpkin or squash chunks.
4. Cook for 8–10 minutes, stirring occasionally.
5. Pour in the stock.
6. Season with salt and black pepper.
7. Bring the soup to a boil.
8. Simmer for 10 minutes until the squash is very soft.
9. Stir in the double cream.
10. Bring the soup back to a gentle boil.
11. Blend until completely smooth with a hand blender.
12. Pass the soup through a fine sieve if a smoother texture is desired.

Make the Croutons

1. Heat the olive oil in a frying pan.
2. Fry the bread cubes until crisp and golden.
3. Add the pumpkin seeds.
4. Toast for a few minutes until lightly browned.

Serve

1. Reheat the soup if required.
2. Taste and adjust the seasoning.
3. Ladle the soup into bowls.
4. Top with the croutons and toasted pumpkin seeds.
5. Drizzle with extra olive oil if desired.

Storage

• Fridge: 3 days in an airtight container.
• Freezer: 2 months. Thaw overnight in the fridge and reheat gently on the hob until hot throughout.