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Pumpkin soup recipe

We want to give our pumpkins as much life as possible which is why we have encouraged you to take yours home! 

Follow the recipe below to make delicious homemade soup. 


1 tbsp olive oil

1 onion, finely chopped

1 pumpkin (washed, peeled and chopped into chunks)

350ml vegetable stock or chicken stock

75ml double cream / or coconut cream 


Heat 1 tbsp olive oil in a large saucepan, then gently cook 1 finely chopped onions for 5 mins, until soft but not coloured.

Add pumpkin, washed, peeled and cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour 350ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour 75ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

This pumpkin soup recipe has been taken from the BBC Good Food website but we have adapted the quantities for your Humble Crumble pumpkin. The original recipe can be found here. Trust us, it’s delicious.


More ideas coming soon!

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