A Bake in the Life: Pumpkin Soup

Autumn and winter time always makes me want a big bowl of warm homemade soup! One of mine and my mum’s favourite soups, especially around this time of year is pumpkin soup. If you can wait definitely buy your pumpkin(s) after Halloween, as they are usually much cheaper – I got one for £1 at a local market before Halloween which was fairly good, but then managed to find some at a local supermarket for 10p each. So, I decided to make a large batch of soup that would see me through the coming cold autumn and winter months.


You will need:

1 tbsp/ 15ml Sunflower oil

2 tbsp/25g Butter

1 Large Sliced onion

1½lb/675g Pumpkin cut into medium chunks

1lb/450g Sliced potatoes

1 pint/600ml Vegetable stock (You can use fresh stock or stock cubes with boiling water)

1 tsp Chopped tarragon/basil/coriander (You can use any fresh/dried herbs you like – I decided to use fresh basil in the soup and some to garnish)

Good pinch of freshly grated nutmeg

2 Cloves of crushed garlic

½ Small red chili, finely chopped (I decided to add some fresh chili to give a bit of a kick, but you can leave this out if you like)

1-2 tsp/5-10ml Lemon juice

Salt and ground black pepper


Let’s get started!

  • I began by peeling and chopping my pumpkin into medium sized chunks, removing the seeds and pulp (I saved the seeds to make some roasted and flavoured pumpkin seeds!). I decided to roast my pumpkin first to add more flavour to the soup, but you can skip this step if you want to. I placed the chunks onto a large baking tray and drizzled with a bit of sunflower oil.
  • Roast the chunks for around 30-35 minutes at 200ºC/400ºF/Gas mark 6, shaking occasionally to prevent sticking.


  • Once roasted, heat oil and butter in a large pan before adding onion, garlic and chili. Heat until soft but not browned, remembering to stir frequently to prevent sticking.


  • Add the roasted pumpkin and sliced potato, stir well then cover and sweat for around 10 minutes until vegetables are cooked through. Again, remember to stir to prevent sticking.
  • Stir in the vegetable stock, nutmeg, your chosen chopped herbs and then season to taste with salt and pepper. Bring to the boil, then lower the heat and simmer for around 10 minutes until the vegetables are completely cooked.


  • Let the soup cool slightly then pour into a blender or food processor and process until smooth. Pour back into the pan, warm through and add the milk. Heat gently, adding salt, pepper and lemon juice to taste.


  • You are all done! 🙂

This has always been one of my favourite soups, as it tastes delicious and is really easy to make. If you haven’t tried making soup before, you should definitely give it ago! The ingredients are fairly cheap and easy to get hold of, and it is ready to eat in less than an hour – if you don’t roast the pumpkin.


This recipe gives a thick and flavoursome soup, which can be made thinner using more milk and personalised easily using different herbs/spice. It can be refrigerated or frozen, but make sure you thaw it out thoroughly and ensure it is piping hot before serving. Definitely try with fresh bread and some more of your chosen herb to garnish!

A Bake in the Life…


5 thoughts on “A Bake in the Life: Pumpkin Soup

  1. Pingback: A Bake in the Life: Pumpkin Spice Muffins | A Year in the Life...

  2. Pingback: A Bake in the Life: Pumpkin Seeds | A Year in the Life...

  3. Pingback: A Bake in the Life: Carrot and Coriander Soup | A Year in the Life...

  4. Pingback: A Bake in the Life: Sweet Potato Soup | A Year in the Life...

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