Two mugs full of pumpkin soup, next to two slices of a blue cheese toastie

Pumpkin soup

Name: Pumpkin soup
Total time: 50 min
Yield: Serves 8
Ingredients: 2 tbsp olive oil; 2 onions roughly chopped; 2 carrots diced; 2 sticks celery diced; 2 cloves garlic roughly chopped; 1kg after peeling pumpkin or butternut squash cut into chunks; 1.2 litres chicken stock; 150ml double cream; for grating (optional) nutmeg; 150g dolcelatte rind removed; 1 ball mozzarella drained and grated; leaves chopped to make 1 tbsp sage; 8 slices bloomer; butter

Janine Ratcliffe

Published: October 25, 2021 at 5:15 PM

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Serves 8

Easy

Total time: 50 mins

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Serve this creamy pumpkin soup in big mugs with fingers of melty blue cheese and sage toasties for dipping. It's perfect for a comforting autumnal lunch or for entertaining.

Low calorie

Vegetarian

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Alternatives

Complete the dish

Try this pumpkin soup, then check out more pumpkin recipes such as our pumpkin pie, pumpkin risotto and pumpkin curry. Also discover more warming soup recipes such as our butternut squash soup, french onion soup, squash and sweet potato soup and sweet potato soup.

Ingredients

Nutrition

2 tbsp olive oil
2 onions

roughly chopped
2 carrots

diced
2 sticks celery

diced
2 cloves garlic

roughly chopped
1kg after peeling pumpkin or butternut squash

cut into chunks
1.2 litres chicken stock
150ml double cream
for grating (optional) nutmeg

TOASTIES

150g dolcelatte

rind removed
1 ball mozzarella

drained and grated
leaves chopped to make 1 tbsp sage
8 slices bloomer
butter

Nutrition: per serving

kcal526

low
fat27.8g
saturates15.7g
carbs44.4g
sugars7.4g
fibre5.6g
protein21.8g
salt2.4g

Method

step 1

Heat the olive oil in a pan and fry the onions, carrots, celery and garlic until soft. Add the pumpkin and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon. Add the cream and cook gently for 2-3 minutes. Put everything in a blender and whizz until smooth (or use a stick blender). Gently reheat to serve, grating over a little nutmeg, if you like.
step 2

Meanwhile, to make the toasties, mash together the blue cheese and mozzarella with the sage. Divide the mixture between the bloomer slices to make 4 sandwiches. Butter the outside of the sandwiches then fry on both sides in a non-stick frying pan until golden and the cheeses have melted (if you need to do this in 2 batches, you can keep the sandwiches warm in a low oven). Cut into fat fingers then serve with the soup.

Discover more of our comforting soup recipes...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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