Delia Smith Pumpkin Soup Recipe

This Delia Smith pumpkin soup recipe is a wonderfully comforting bowl of autumn flavour, made with roasted pumpkin for a naturally sweet, deep, savoury taste. The texture is velvety and creamy (with or without cream), with gentle warmth from simple spices and a soft onion base. It’s an easy, beginner-friendly soup that tastes like it simmered all day, but it doesn’t. From start to finish, it takes about 1 hour.

Ingredients

For the Roasted Pumpkin

• 1.2kg pumpkin or butternut squash flesh, peeled and cut into 3cm chunks
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Soup Base

• 1 tbsp unsalted butter
• 1 large onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1/4 tsp ground nutmeg (or a few gratings fresh)
• 1 litre hot vegetable stock (or chicken stock)

To Finish and Serve

• 150ml double cream (optional)
• 1 to 2 tsp lemon juice, to taste
• Toasted pumpkin seeds, to garnish (optional)
• Crème fraîche, to serve (optional)
• Crusty bread, to serve (optional)

How to Make Delia Smith Pumpkin Soup Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a shelf in the middle so the pumpkin roasts evenly and colours nicely.
• Roast the pumpkin: Tip the pumpkin chunks into a large roasting tray. Drizzle over the olive oil, sprinkle with salt and pepper, then toss well. Roast for 30 to 35 minutes, turning once, until completely tender with a little caramelisation around the edges.
• Soften the vegetables: While the pumpkin roasts, melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cook for about 10 minutes, stirring now and then, until soft and sweet (not browned).
• Add garlic and spices: Stir in the crushed garlic and cook for 1 minute. Add the cumin and nutmeg and stir for 30 seconds so the spices smell fragrant.
• Mix the soup base: Add the roasted pumpkin to the pan, then pour in the hot stock. Stir well, scraping up anything stuck on the bottom of the pan.
• Simmer: Bring to a gentle simmer and cook for 10 minutes to let the flavours settle together.
• Cool slightly before blending: Take the pan off the heat and let it stand for 5 minutes. This makes blending safer and helps keep the soup silky.
• Blend until smooth: Use a stick blender in the pan, or blend in batches in a countertop blender. Blend until completely smooth, then return the soup to the saucepan.
• Finish and season: Stir in the double cream (if using) and warm gently. Add lemon juice a little at a time, then taste and adjust with extra salt and pepper as needed.
• Assemble and serve: Ladle into warm bowls. Top with toasted pumpkin seeds and a spoon of crème fraîche, then serve with crusty bread if you like.

Tips

How do I stop pumpkin soup from tasting bland?

Roast the pumpkin until you get a little colour on the edges, then season in layers. A small squeeze of lemon at the end makes the flavour pop without making the soup taste lemony.

Why did my soup turn out watery?

Watery soup usually comes from under-roasting the pumpkin or adding too much stock at the start. Roast until the pumpkin is very tender, then begin with about 800ml stock and add more only if you want a thinner texture.

How do I make it extra creamy without using cream?

Blend very thoroughly, then add a knob more butter or stir in a spoonful of crème fraîche in each bowl. You can also blend in a small cooked potato for a naturally creamy finish.

What’s the safest way to blend hot soup?

If using a countertop blender, let the soup cool for a few minutes, never fill the jug more than halfway, and vent the lid (cover with a folded tea towel). A stick blender is the simplest option.

Serving Suggestions

• Crusty sourdough or a warm baguette with salted butter
• A sharp cheddar toastie on the side
• Extra toasted pumpkin seeds and a drizzle of olive oil
• Crispy bacon pieces or fried sage leaves (optional)

Storage

Room Temperature

Cool the soup quickly, then don’t leave it out for more than 2 hours. Once it’s no longer steaming, refrigerate.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob until piping hot, stirring often. If the soup thickens, loosen with a splash of stock or water.

Freezing

Freeze for up to 3 months in freezer-safe tubs or bags. For best texture, freeze without the cream and add it after reheating. Defrost overnight in the fridge, then reheat until fully hot.

Nutrition

• Calories: 250 kcal
• Carbohydrates: 20 g
• Protein: 4 g
• Fat: 18 g
• Saturated Fat: 8 g
• Sodium: 650 mg

Disclaimer: Nutrition values are estimates and will vary depending on the stock, pumpkin variety, and whether cream is used.

FAQs

Delia Smith Pumpkin Soup Recipe

0.0 from 0 votes

Course: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

250

kcal

1

hour 

Silky roasted pumpkin soup with onions, garlic, warm spices, and a splash of cream for a classic, comforting bowl. Simple to make, beautifully flavoured, and perfect with crusty bread.

Ingredients

• 1.2kg pumpkin or butternut squash flesh, peeled and cut into 3cm chunks

• 2 tbsp olive oil

• 1 tsp fine sea salt

• 1/2 tsp freshly ground black pepper

• 1 large onion, chopped

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 1 tbsp unsalted butter

• 1 tsp ground cumin

• 1/4 tsp ground nutmeg (or a few gratings fresh)

• 1 litre hot vegetable stock (or chicken stock)

• 150ml double cream (optional)

• 1–2 tsp lemon juice, to taste

• To serve: toasted pumpkin seeds, crème fraîche, and crusty bread (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Line a large roasting tray.
• Toss the pumpkin with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and lightly caramelised.
• Meanwhile, soften onion and celery in butter for 10 minutes until sweet and translucent. Add garlic for 1 minute.
• Stir in cumin and nutmeg for 30 seconds.
• Add roasted pumpkin and hot stock. Simmer for 10 minutes.
• Blend until smooth, then return to the pot.
• Stir in cream (optional). Season with salt, pepper, and lemon juice.
• Warm through gently without boiling, then ladle into bowls.
• Top with pumpkin seeds and a spoon of crème fraîche, if you like.

Notes

• Roasting the pumpkin boosts flavour and prevents a watery soup.
• Blend carefully and cool slightly first if using a countertop blender.
• Add stock gradually if you prefer a thicker soup.