Pumpkin soup

Pumpkin soup

Half-Hour Hungries
30 mins
Cooking time
30 mins
Mark Roper

This is a hearty dish perfect for warming you up on cold autumn or winter nights. You could also serve it at Halloween – use the pumpkin left over from carving jack-o’-lanterns.


Quantity Ingredient
2 tablespoons olive oil
1 large onion, halved
2 large garlic cloves, halved
1 celery stick, leaves removed, sliced in half
500g butternut pumpkin, peeled, seeded and cut into 3 cm cubes
750ml vegetable stock, (see note)
1 teaspoon sea salt
1 pinch finely ground black pepper
250ml milk
1 spring onion, sliced diagonally, to garnish


  1. With adult help: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, celery and pumpkin and fry until lightly golden, about 5 minutes. Stir well to prevent sticking. Once the vegetables are ready, carefully pour in the stock and add salt and pepper. Increase the heat to medium–high and simmer with the lid askew for 20 minutes, or until the vegetables are soft. Use a wooden spoon to squash a piece of pumpkin to check if it’s cooked.
  2. With adult help: Turn the heat off and allow the soup to cool slightly. Wearing oven mitts and using a stick blender on the lowest setting, blend the soup until it is completely smooth. Be careful, as steam will escape from the saucepan as you do this. Add milk and stir well.
  3. With adult help: Reheat the soup until simmering, about 1 minute. Once it is heated through, ladle into bowls, sprinkle with spring onion and serve immediately.


  • If using stock cubes, I recommend using 1 cube in 750 ml of water.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
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