Pumpkin Soup with Mushrooms


1 large onion, chopped

2 carrots, peeled and chopped

2 garlic cloves

25g/1oz unsalted butter

2 tbsp olive oil

1 medium pumpkin deseeded and roughly chopped

100ml double cream

3 white mushrooms


  1. Put the onion, carrots, garlic, butter, and half the olive oil into a large pan. Cook at low–medium heat for about 10 minutes until all the ingredients are tender but not coloured.
  2. Add the squash, mix to combine, and cook for a further 2–3 minutes. Pour in the stock, season well, and bring to the boil. Reduce the heat to a gentle simmer, add water and cover the pan with a lid, and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
  3. Add all cooked ingredients into the blender and blender to blitz smooth.
  4. Add the cream, taste for seasoning, adding more salt and pepper as required.
  5. Ladle the soup into bowls and serve with a swirl of cream and top with cooked mushrooms.

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