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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a pot and add onions, celery, carrot, and potatoes. Cook until the vegetables are softened.
Add pumpkin, stock cubes, salt, and freshly ground black pepper. Stir well.
Add water to cover the vegetables and cook for around 40 minutes until the pumpkin is tender.
Wait for the soup to cool slightly, then blend until smooth.
Stir in single cream and top with pumpkin seeds. Serve hot with bread.
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For a vegan version, use oil instead of butter and vegetable stock cubes.
Adjust the thickness of the soup by adding more or less water.
Can I use a different type of squash?
Yes, you can substitute pumpkin with butternut squash or any other squash you prefer.
How can I make the soup spicier?
Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
Can I freeze the soup?
Yes, the soup can be frozen for up to 3 months. Reheat thoroughly before serving.
What can I use instead of single cream?
You can use coconut milk or a dairy-free cream alternative.
How do I prevent the soup from being too sweet?
Balance the sweetness by adding a bit more salt or a squeeze of lemon juice.
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