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Pumpkin soup

by Christina Julia

Pumpkin soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 900ml/11⁄2pt milk
  • 500g/1lb 2oz pumpkin, peeled, deseeded and cubed
  • 1 teaspoon ground nutmeg
  • 300ml/10fl oz single cream
  • salt and freshly ground black pepper
  • extra virgin olive oil for drizzling


  • Put milk and pumpkin in a heavy
    saucepan. Add the nutmeg, and
    season with salt and pepper. Bring
    to the boil. Reduce the heat and
    simmer until the pumpkin is tender.
  • Using a food processor or handheld blender, purée until smooth.
  • Return to a clean pan, and stir in
    the cream. Check the seasoning
    and adjust if necessary, then gently
    reheat the soup.
  • Serve hot, garnished with a drizzle
    of extra virgin olive oil.

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