Pumpkin Soup | The Gift Of Oil
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Pumpkin Soup

This easy pumpkin soup is a classic, made with fresh pumpkin that's very fast to make. Thick, creamy and full of flavour,

Ready In 45 mins to 1 hour

Serves 6

Pumpkin Soup featured image


  • 850g pumpkin, deseeded and roughly chopped
  • 3 tbsp pumpkin seeds
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 1 medium-sized  potato, chopped
  • 2 garlic cloves, peeled and left whole
  • 3 tbsp Sicilian olive oil
  • 1 ltr vegetable or chicken stock, a little extra may be needed
  • 100ml double cream
  • Dress with a drizzle of Chilli Pepper Olive Oil and a splash of Garlic & Ginger Balsamic


  • Place the onion, carrots, garlic, and 2tbsp the Sicilian olive oil into a large pan. Cook on a low heat for about 10 minutes or until the vegetables are tender.
  • Add the potato and butternut squash, mix and cook for a further 3 minutes. Pour over the vegetable stock, season and bring to the boil.
  • Reduce the heat, simmer and cook for about 45 minutes or until the butternut squash is really tender.
  • Remove from heat and then using a stick blender blend the soup until smooth.
  • Add the cream and a bit more vegetable stock if the soup if needed, season to taste and set aside.
  • Heat the rest of the Sicilian olive oil in a frying pan on medium heat add the pumpkin seeds and fry until the seeds start to pop. Remove from the pan and set aside.
  • Ladle the soup into bowls, add a splash of Chilli Pepper Olive Oil and Garlic & Ginger Balsamic.
  • Top with the toasted pumpkin seeds and a drizzle of cream. Serve with crusty bread!


Sicilian Olive Oil (New Season)

Monreale, Northern Sicily

From £12.85

Chilli Pepper Infused Olive Oil

From £8.85

Garlic & Ginger Infused Balsamic

From £8.85

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