Food & Drink

6th November 2019

Winter Warmer – Pumpkin Soup Recipe

Halloween is now over and you’re wondering what to to with all those leftover pumpkins. Or do you really need something to cheer you up from the freezing weather in Liverpool? Well, we have just the thing – a soothing winter warmer of pumpkin soup, perfect for these cold winter nights.

So, read on for an easy soup recipe that can be adapted for any veg you have in the fridge.


Top down image of a roasted pumpkin for the soup.
Image Credit: The Author – Pumpkin
  • Olive Oil
  • Half a pumpkin cut into chunks (Optional – marinated in cinnamon and nutmeg overnight)
  • 1 Diced Onion
  • 1 Clove of Garlic
  • 200ml Cream
  • 600ml Vegetable Stock
  • Bread Rolls/ Loaf of bread


  • STEP 1: Make sure you’re using a fairly large saucepan as this makes quite a lot of soup.
  • STEP 2: Oil your saucepan.
  • STEP 3: Once the pan is hot, add in the onions and garlic.
  • STEP 4: When the onions are soft, add in the pumpkin chunks.
  • STEP 5: Make sure to keep stirring the mixture and wait for your pumpkin to soften (this can take between 8-12 minutes or longer depending how big you cut your chunks).
  • STEP 6: Next, add the vegetable stock, bring it the boil and then leave it to simmer. At this stage you can add any spices of your choice but if you marinated your pumpkin, there’s no need as the spices will infuse into the mixture.
Top down image of a pan with the pumpkin cooking in a wok.
Image Credit: The Author – Pumpkin Soup
  • STEP 7: Add in the cream and once again, bring to the boil and stir the mixture.
Image of a hand blender blending the cooked pumpkin into the soup.
Image Credit: The Author – Pumpkin Soup
  • STEP 8: Once everything is soft and well combined, you can now blend this with a hand mixer or a blender which is suitable to hold hot liquids.
Close up image of assorted roasted winter vegetables (carrots, parsnips, and onions)
Image Credit: The Author – Roasted Vegetables
  • STEP 9: Serve with bread and/or roasted vegetables like we did – roast your veg for 20-30 mins at 200 degrees/Gas Mark 4 in the oven with oil and garlic!
  • STEP 10: Enjoy!
Top down image of the final meal, featuring two bowls of soup, bread, the roasted vegetables, and cooked greens.
Image Credit: The Author – Pumpkin Soup

Check out more Liverpool Guild Student Media food & drink articles here.

Feature Image Credit: The Author – Pumpkin Soup