Name: The secret ingredient behind our ultimate pumpkin soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1.8kg kent pumpkin, skin and seeds removed, roughly chopped; 1 large brown onion, roughly chopped; 2 Tbsp olive oil; 2 garlic cloves, finely chopped; 1L (4 cups) vegetable stock; Sea-salt flakes and freshly ground black pepper, to season; Cream, to serve; PISTACHIO CRUMBLE; 50g butter; 2 Tbsp olive oil; 1 cup sourdough breadcrumbs; 1 clove garlic, crushed; 2 Tbsp pistachios, roughly choppd; 1 Tbsp finely chopped flat-leaf parsley

As the chill of winter settles in, there’s nothing more comforting than a steaming bowl of soup to warm you from the inside out. Serve up a twist on the classic pumpkin soup with rich cream and a sprinkle of pistachio crumbs that make it the ultimate weeknight recipe. It’s a simple yet luxurious winter warmer, perfect for cosy nights or impressing guests with a new favourite.

Ingredients

1.8kg kent pumpkin, skin and seeds removed, roughly chopped

1 large brown onion, roughly chopped

2 Tbsp olive oil

2 garlic cloves, finely chopped

1L (4 cups) vegetable stock

Sea-salt flakes and freshly ground black pepper, to season

Cream, to serve

PISTACHIO CRUMBLE

50g butter

2 Tbsp olive oil

1 cup sourdough breadcrumbs

1 clove garlic, crushed

2 Tbsp pistachios, roughly choppd

1 Tbsp finely chopped flat-leaf parsley

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

To make the pistachio crumble, in a deep round or oval flameproof casserole, heat butter and oil on medium heat. Cook breadcrumbs for 4–5 minutes, until golden. Add garlic, cook 1–2 minutes, until fragrant. Transfer to a bowl and let cool. Stir in pistachio and parsley, set aside.

Step 3

Wipe out pan, then add pumpkin and onion to the same pan with oil, tossing to coat. Cover, then bake for 55 minutes or until the pumpkin is soft and lightly coloured.

Step 4

Carefully transfer pan to stovetop on medium heat. Add garlic, cook 2 minutes until garlic is fragrant. Pour in stock and bring to a simmer. Simmer 10 minutes. Remove from heat. Using a stick blender, blend soup until smooth. Season. Add a little water if you like your soup a little thinner.

Step 5

Serve soup swirled with cream and sprinkled with pistachio garlic crumbs.

(Photography Tim Roberts Styling Lucy Busuttil Recipes Clare Maguire + Sarah Murphy) *(Credit: Photography Tim Roberts Styling Lucy Busuttil Recipes Clare Maguire + Sarah Murphy)*

What spices go well with pumpkin soup?

Pumpkin soup pairs beautifully with warm, aromatic spices like cinnamon, nutmeg, cumin, and smoked paprika. A touch of ground ginger or curry powder can add depth and a subtle kick. Don’t forget salt and pepper to balance the sweetness of the pumpkin!

How do you thicken pumpkin soup?

To thicken pumpkin soup, simmer it longer to reduce the liquid, or stir a splash of cream, coconut milk, or a dollop of Greek yoghurt. You can also blend in cooked potatoes, carrots, or a spoonful of nut butter for a creamy, rich texture.

Can I freeze homemade pumpkin soup?

Yes, pumpkin soup freezes very well! Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Avoid adding cream before freezing; instead, stir it in when reheating for the best texture and flavour.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Clare Maguire

Clare Maguire is a private chef and recipe developer inspired by global culinary adventures. Her journey includes crafting pasta at one of London’s top pasta restaurants, Padella, mastering tarte tatin in France, and creating red curry paste in Thailand.