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Cream of pumpkin soup with spinach recipe

19 ratings

This hearty pumpkin soup is perfect for cold Autumn nights – serve on Halloween to use up your pumpkin, or on Bonfire Night to warm up after the fireworks! See method

Serves 4
20 mins to prepare and 40 mins to cook
108 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

1 x 1kg pumpkin, peeled, de-seeded and cut into chunks
50ml olive oil
2 small onions, finely diced
600ml vegetable stock
50g spinach leaves

Each serving contains

Energy
450kj
108kcal 5%
Fat
7g 10%
Saturates
1g 7%
Sugars
7g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 9.4g Protein 2.7g Fibre 2.5g

Method

Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 6-7 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.
Purée the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls. Place the spinach leaves in the centre of the bowls, making sure you submerge them so that they wilt. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes