Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Recipes
pumpkin soup recipe

Ironbark pumpkin soup recipe

An easy pumpkin soup - perfect for Halloween parties!

Serves4
Preparation20 Mins
Cooking Time20 Mins

Pumpkin soup is very easy to prepare, and it has so much richness and flavour. The fibre, potassium and vitamin C mean that pumpkin is actually very good for the heart, too The success of this dish depends very much on the variety of the pumpkin. The best I have found is ‘Potiron Muscade’, which is quite large, relatively flat, with dark brown skin and very pronounced curves. You could replace the pumpkin with butternut squash if you prefer, and I would suggest serving the soup with a generous serving of crème fraiche. This easy soup can be prepared one day in advance.

Ingredients Required

For the soup

400g
Ripe pumpkin flesh, outer skin removed & diced 2cm
1 small
Onion, chopped finely
2 tbsp
Butter, unsalted
8 pinches
Sea salt
1 pinch
White pepper, freshly ground
6 pinches
Sugar, caster
600ml
Milk, whole, organic

Cooking Method

Chef tips

A couple of tablespoons of Kirsch (cherry alcohol) boiled for two seconds is a classic addition. Some grilled croutons topped with gruyere cheese would be a delicious accompaniment. Toasted pumpkin seeds or hazelnuts can also be added to the dish. Finely chopped chives would add a little colour and texture.

Voila!

Share this recipe