There’s nothing better than a warm bowl of soup and some crusty bread and butter on a cold autumn or winter evening. This pumpkin soup recipe is super simple and quick to make once the pumpkin carving is done. This year our pumpkins came from Maxeys farm in Kirklington and carving them and having a candle lit inside the pumpkins I can already tell that the soup is going to taste amazing because the smell was divine, such a difference in the taste to a supermarket bought carving pumpkin (which are not really meant for eating).

This soup will store in an airtight container for a couple of days in the fridge or in the freezer for a few months. The recipe below serves two adults and two children with one portion left over for a lunch or dinner another day.

You can watch our video of when we went pumpkin picking here.

Ingredients

800g carved out pumpkin flesh / diced pumpkin

1 large white onion, diced

Large knob of butter / vegan butter

A small glass of white wine (optional)

A large handful of fresh sage leaves, torn

500ml vegetable stock

50ml fresh double cream / Alpro or Oatly cream

Salt & Pepper

Method

Put the knob of butter with some salt and pepper in a saucepan to melt. Add the onion and fry on a low heat for about 5 minutes until soft.

Add the sage and fry before adding the pumpkin and stock. Put the lid on and leave to cook on a low heat for about half an hour.

Blitz the soup with a hand blender until smooth, then add the cream and wine (if using) and stir. Taste and season again if needed. Try not to let the soup boil now. If the soup has a slight bitter taste from the wine, add a teaspoon of agave syrup or sugar to sweeten.

Serve and Enjoy!

Pumpkin Soup

Autumn recipe

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course, Soup

Cuisine American

Servings 6

Equipment

Large Saucepan

Ingredients

800 g Carved out pumpkin flesh / diced pumpkin
1 large White Onion
1 knob Butter / Vegan Butter
1 small glass White Wine
500 ml Vegetable Stock
1 large handful Sage Leaves torn
50 ml Double Cream
Salt & Pepper

Instructions

Put the knob of butter with some salt and pepper in a saucepan to melt. Add the onion and fry on a low heat for about 5 minutes until soft.
Add the sage and fry before adding the pumpkin and stock. Put the lid on and leave to cook on a low heat for about half an hour.
Blitz the soup with a hand blender until smooth, then add the cream and wine and stir. Taste and season again if needed. Try not to let the soup boil now. If the soup has a slight bitter taste from the wine, add a teaspoon of agave syrup or sugar to sweeten.
Serve and Enjoy!