Olive Magazine
Creamy Pumpkin Soup Recipe with Blue Cheese Toasties

Pumpkin soup

Published: October 25, 2021 at 5:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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

  • Low calorie
low inkcal526

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.


  • 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


  • 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...

Easy French Onion Soup Recipe

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