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Pumpkin Soup Recipe

Pumpkin Soup Recipe
October 26, 2016 Gisela Graham Team
Pumpkin Soup Recipe

Pumpkin Soup Recipe: Country Kitchen Oven Mit 37583, Country Kitchen Ceramic Spoon Rest 36841, Wicker Tray 30499 (available in shops early 2017)

The nights are getting darker and there’s a chill in the air. This can mean only one thing, soup season is upon us! Get in the spirit of Halloween with this Autumnal Pumpkin Soup Recipe, perfect to warm you up on those cold nights ahead.


4 tbsp olive oil
2 onions, finely chopped
1kg pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable stock
142ml double cream


1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add the peeled, deseeded and chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

2. Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.

3. Serve with croutons or pumpkin seeds scattered on top and drizzled with olive oil. The soup can be frozen for up to two months.

Recipe from BBC Good Food.

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