Pumpkin Soup

PumpkinSoup Main PumpkinSoup Main

Delicious pumpkin soup to warm up the bones this Halloween.

4 people 25 minutes 25 minutes


  • 1 pinch Black Pepper
  • 100 g Butter
  • 1 litre Chicken Stock Cube hot
  • 1 cup Creme Fraiche to serve
  • 1 clove Garlic chopped
  • 100 g Gruyere Cheese grated
  • 1 - Onion chopped
  • 0.5 tsp SuperValu Chilli Flakes to serve
  • 100 ml SuperValu Cream
  • 1 kg SuperValu Pumpkin
  • 1 pinch SuperValu Salt


  1. Cut the pumpkin into chunks and remove the seeds, peel off the outer tough skin.  
  2. Heat the butter in a large, heavy saucepan over medium-high heat until it foams and goes a nutty brown colour. Add the pumpkin, onion and garlic, sprinkle with salt, and stir well, then turn the heat down to low.  Cover and cook gently for 5 minutes, shaking the pan from time to time.
  3. Pour in the hot stock, increase the heat to high, and bring to a boil. Add the cheese and stir in, then turn the heat down to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally so the cheese doesn’t stick on the bottom of the pan.
  4. Purée the soup in a blender, working in batches, then strain the purée through a fine sieve into a clean pot. Whisk in the cream. Reheat the soup gently, then taste and correct the seasoning if necessary.
  5. Whisk the crème fraiche in a bowl until smooth then spoon into a small piping bag.  Drizzle the crème fraiche over the soup in a circular design, then using a toothpick drag from the centre of the bowl to the edge five or six times to create a web design.   Ladle the soup into warm bowls.  Sprinkle with a few chilli flakes if desired.   
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