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Essential Cuisine

Recipe Inspiration

Pumpkin Soup

Pumpkin Soup
PREP TIME: 15 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


Large Pumpkin

125g of butter

2 medium onions, peeled and finely chopped

Salt and freshly ground black pepper

Essential Cuisine Chicken Stock 1.7 litres / 3 pints (Vegetarians may substitute Essential Cuisine Vegetable Stock)


1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from middle and discard.

2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh.

3. Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden- brown.

4. Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40 – 45 minutes, stirring occasionally to prevent the base from burning.

5. Add the stock and bring to a boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.

6. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.

7. Forty-five minutes before serving, preheat the oven to 170C/335F/Gas3.

8. Pour the soup into the hollow pumpkin shell and stir to combine.

9. Place the reserved pumpkin ‘lid’ onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.

This recipe features...

Chicken Stock Mix

Chicken Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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