Autumn is among us! It’s time for scarves, jackets, gloves and soup. There is nothing quite like a nice bowl of soup to warm you up on a cold rainy day. As a kid, my dad would make pumpkin soup every autumn and winter. 

Since moving to the UK I’ve noticed it’s not as common here. Carrot and coriander seems a big favourite, along with pea and ham and chicken and vegetables. While I can get on board with some of these flavours, I still hold a dear place in my heart for pumpkin soup. After all, it’s in season so why not enjoy the sweetness of this autumnal fruit.

The great thing about soup is that it’s incredibly customisable and easy to prepare in advance. I like to make a big batch of soup so I have some available for the week. Simply reheat on the stove and serve with toasted bread. The perfect way to warm up.

To make this soup even more warming, I like to add a hint of ginger. It adds a nice kick to the soup and is good for keeping colds at bay. I also add cream or creme fraiche to this soup to make it creamier, but you can omit it if you don’t have any or are avoiding dairy.

While it does take up to an hour to make, it’s sitting on the stove happily simmering away so you don’t really have to do much at all. Warm up with this hearty, creamy pumpkin soup!

Hearty Pumpkin Soup

Deliciously hearty pumpkin soup to warm you up on a cold autumnal day. Serve with your favourite bread for a truly rustic feel.
Prep Time 10 mins
Cook Time 50 mins
Course Main Course, Soup
Servings 6 people


  • Large pot
  • Hand / Stick Blender


  • 1 Large onion chopped
  • 2 Carrots chopped
  • 3 Garlic cloves
  • 25 g Butter
  • 1 Bay leaf
  • 1 tbsp Olive oil
  • 1 Pumpkin / Butternut Squash peeled, deseeded and roughly chopped
  • 1 Medium potato
  • 1 ltr Vegetable stock
  • 100 ml Double cream or creme fraiche
  • 1/2 tsp Ginger freshly grated


  • Add olive oil to a large pot and melt 25g butter.
  • Add 1 chopped onion, 2 carrots, 3 garlic cloves, ½ tsp ginger and 1 bay leaf to the pan and cook on a low-medium heat for about 10 minutes.
  • Add the 850g chopped pumpkin and medium potato and cook for another 2-3 minutes.
  • Pour in the stock and bring to the boil.
  • Reduce to a simmer and cook for 40 minutes until pumpkin and potato is tender.
  • Remove the bay leaf and blend the soup with a hand (stick) blender until smooth.
  • Add 100ml double cream or creme fraiche.
  • Taste for seasoning and add salt / pepper as needed.
  • Serve with toasted bread and extra cream or pepper on top if you wish.

Did you make this recipe? Let me know in the comments below! I’d love to see how yours turned out – use #holisticharmonie on Instagram or @holistic_harmonie so I can see your creations. Happy cooking!