Pumpkin soup

Creamy Pumpkin Soup Recipe with Blue Cheese Toasties

Try this pumpkin soup, then check out more pumpkin recipes such as our pumpkin pie, pumpkin risotto and pumpkin curry. Also discover more warming soup recipes such as our butternut squash soup.

  • 78
  • Total time 50 minutes
  • Difficulty Easy


  • olive oil 2 tbsp
  • onions 2, roughly chopped
  • carrots 2, diced
  • celery 2 sticks, diced
  • garlic 2 cloves, roughly chopped
  • pumpkin or butternut squash 1kg after peeling, cut into chunks
  • chicken stock 1.2 litres
  • double cream 150ml
  • nutmeg for grating (optional)
  • dolcelatte 150g, rind removed
  • mozzarella 1 ball, drained and grated
  • sage leaves chopped to make 1 tbsp
  • bloomer 8 slices
  • butter


  • Step 1

    Heat the olive oil in a pan and fry the onions, carrots, celery and garlic until soft. Add the pumpkin and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon. Add the cream and cook gently for 2-3 minutes. Put everything in a blender and whizz until smooth (or use a stick blender). Gently reheat to serve, grating over a little nutmeg, if you like.

    Step 2

    Meanwhile, to make the toasties, mash together the blue cheese and mozzarella with the sage. Divide the mixture between the bloomer slices to make 4 sandwiches. Butter the outside of the sandwiches then fry on both sides in a non-stick frying pan until golden and the cheeses have melted (if you need to do this in 2 batches, you can keep the sandwiches warm in a low oven). Cut into fat fingers then serve with the soup.

Nutritional data

  • kcals 526
  • fat 27.8g
  • saturates 15.7g
  • carbs 44.4g
  • sugars 7.4g
  • fibre 5.6g
  • protein 21.8g
  • salt 2.4g

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