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Easy Pumpkin and Thyme Soup
Easy Pumpkin and Thyme Soup
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Cooking Time25 mins Serves6

This pumpkin soup couldn’t be easier to make – but taste so good and perfect as a warming light supper on a cold night. It also counts as one portion of your five-a day and is packed full of skin friendly nutrients.


2 tbs extra virgin olive oil

1 large onion finely chopped

3 garlic cloves finely chopped

1 (about 1 to 1.5kg) pumpkin or squash, peeled, deseeded and chopped into chunks

1 tsp dried thyme or 2 springs of fresh thyme stalks removed (optional)

650ml chicken or vegetable stock

2 tbs creme fraiche, plus extra to serve

3 slices smoked streaky bacon chopped to serve (optional)

Pumpkin seeds to serve (optional)


1. Heat 2 tbsp olive oil in a large saucepan, cook the finely chopped onion and garlic for 5 mins, until soft.

2. Add the chopped pumpkin or squash, to the pan, and carry on cooking for 10 mins, until it browns and softens.

3. Pour 650ml vegetable or chicken stock into the pan and season with thyme, salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

4. Add 2 tbs creme fraiche into the pan, bring back to the boil, then purée with a hand blender. The soup can now be frozen for up to 2 months.

5. Place the chopped streaky bacon (if using) into a frying pan and cook until crispy. Add a handful of pumpkin seeds and lightly toast.

6. Transfer the soup to serving bowls. Top with crème fraiche, bacon and seeds.

Everyday Easy
Light Bites