Best pumpkin soup

Best pumpkin soup

Something for Everyone
Ben Dearnley

This is my favourite pumpkin soup recipe – and I’ve made my fair share! When you’re a busy parent it’s a saviour to make a big batch and keep a couple of portions handy in the freezer. With some grilled cheese on toast and a big green salad, it’s a perfect dinner on a busy weeknight.


Quantity Ingredient
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, chopped
3 bacon rashers, rind removed and diced, (optional; see note)
1/2 teaspoon ground cumin
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon ground coriander
1.2kg pumpkin, peeled and roughly chopped
1 litre reduced-salt chicken stock, (see note)
2 tablespoons cream, plus extra to serve
2 tablespoons chives, snipped, (optional), to garnish
or 2 tablespoons coriander leaves, chopped, (optional), to garnish


  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and bacon and cook for 5 minutes, or until the onion has softened. Add the spices and cook gently for a further 1 minute.
  2. Add the pumpkin and stock and bring to the boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove the lid and continue simmering for a further 10 minutes, or until the pumpkin is very tender.
  3. Remove the pan from the heat and allow the soup to cool a little before transferring to a food processor (or you can use a stick blender) and process until smooth. Return the soup to the pan and stir through the cream. Stir the soup over medium heat for 3 minutes, or until warmed through.
  4. Divide the soup among serving bowls and garnish with extra cream (or use plain yoghurt) and herbs, if liked.

Baby’s serve

  • For a younger baby, stir through a little rice cereal or some cooked quinoa to thicken the soup. You may also like to stir through a little yoghurt. An older baby might like to eat as per a younger baby or with toast fingers for dipping.

Toddler’s serve

  • Serve as is, with toast fingers for dipping and a short-handled spoon. As with baby’s serve, you may like to stir through some cooked quinoa to thicken.


  • Processed meats, such as bacon, have been linked with a higher cancer risk, so I prefer to use them sparingly. I also use organic whenever available.


  • When making soups for your children, always use a reduced-salt, preferably home-made, stock. Babies’ developing kidneys, in particular, can’t handle much salt and it can cause them to become dehydrated.
Something for Everyone
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