Pumpkin Soup by Julie Ward

Pumpkin Soup by Julie Ward

A warming autumnal soup, packed full of earthy, aromatic flavours. Easy and quick to make and perfect to take full advantage of the beautiful, nutritious, seasonal pumpkins and squashes in store at the moment.


  • 2 table spoons of olive oil
  • 2 onions finely chopped
  • 1 clove of garlic
  • 1 teaspoon ground cumin
  • 1 lb pumpkin deseeded, peeled and chopped
  • 1 carrot chopped
  • 2 sticks of celery chopped
  • 700ml vegetable or chicken stock
  • 150ml double cream or coconut milk as you prefer. I suggest full fat coconut milk
  • Salt and pepper
    For the croutons:
    • 2 tbsp olive oil
    • 4 slices wholemeal seeded bread, crusts removed
    • A handful pumpkin seeds


      1. Heat 2 tbsp olive oil in a large saucepan then gently cook the onions for 5 mins, until soft but not coloured. Add the garlic and cumin and cook for a further minute.

      2. Add the pumpkin or squash, carrot and celery stirring occasionally until it starts to soften and turn golden.

      3. Add the vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil then reduce the heat to a simmer for 20 mins until the squash is very soft.

      4. Pour 150ml double cream (or the coconut milk) into the pan, bring back to the boil, then purée. For an extra-velvety consistency you can pour the soup through a fine sieve. This soup freezes well for up to 2 months.

      To make the croutons:

      1. Heat the frying pan. Dry fry a handful of pumpkin seeds for about 2 minutes until toasty but not charred. Set aside.

      2. Cut 4 slices wholemeal seeded bread into small squares.

      3. Heat 2 tbsp olive oil in a frying pan and then fry the bread until it starts to become crisp.

      4. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you like.

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