Mum’s Unbeatable Homemade Pumpkin Soup Recipe
The clocks have gone back, it’s raining sideways, and suddenly this earthy, rich, creamy soup feels like the answer to everything.
My mum grows pumpkins every year, so many that she offload them on anyone who’ll take them, and I’m always a very willing recipient because it means I can make her best homemade recipe - cosy pumpkin soup.
A staggering 14.5 million pumpkins are expected to go uneaten this year. Which feels like madness when pumpkin can taste this good - even your bog-standard carving pumpkin.
As I write this the clocks have just gone back and it's raining outside. There's nowhere I'd rather be than in the kitchen with a pot of this, bubbling on the hob.
Make it in batches and freeze for lazy lunches, or set it in the slow cooker at breakfast and come home to the smell of autumn.
For the soup that says ‘cosy season has arrived’…
you’ll need:
🧈 Knob of butter (Plus butter to slather on a hunk of bread to serve)
🧅 1 brown onion
🎃 2lb / 1kg Pumpkin
🥔 1 potato
🥕 1 carrot
🫕 1.5 pints / 850ml of vegetable stock
🧂 Salt & pepper
🐄 Cream and chives for serving (optional)
🥣 You’ll also need a blender
This recipe couldn’t be simpler. Either make it on the hob or throw everything in the slow cooker.
Watch me make pumpkin soup here, or read on for the full recipe below.
This couldn't be simpler. Hob or slow cooker, both work beautifully.
1 | Prepare your veg
Peel and chop the pumpkin into rough chunks. Do the same with the potato and carrot. Dice the onion.
2 | Take it to the hob
Melt a knob of butter in a large pan and gently fry the onion until it’s translucent, then add the remaining veg and cook for five minutes or so. Don’t let the veg brown.
If you’re using a slow cooker, tip all of the veg into the slow cooker once you’ve completed this step and continue with the remaining steps of this recipe in your slow cooker.
3 | Pour in the stock
Pour in the stock ad add a generous grind of black pepper.
Avoid adding any salt at this stage, I had to learn this lesson the hard way! A lot of stocks are already really salty. You can add salt to taste at a later stage if it’s needed.
4 | Simmer on the hob
Simmer gently until all the veg is tender. This will take about 20 minutes.
If you’re cooking your soup in the slow cooker, go high for an hour, then low until you're ready to eat. Or, if you’re out all day, just set it on low to be greeted with the warming smell of autumn when you get home. The ease of slow cooker soup never gets old.
5 | Blend
Check the veg is tender with the tip of a knife, then blend until smooth. Add a splash of cream or milk as you go, it lightens the colour and makes it that bit more velvety.
6 | Serve
Ladle into bowls. Add a drizzle of cream and a scatter of chives. Enjoy with a thickly buttered doorstep of bread - it’s mandatory.
Making this soup has become something of an autumn ritual for me. It’s an opportunity to slow down, get cosy and prepare for the colder months ahead.
Clocks back, soup on. Cosy season has officially begun.
📍 Save to Pinterest for cosy season…
