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    Pumpkin and crème fraîche soup

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    Pumpkin and crème fraîche soup

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    3 tbsp olive oil

    2 red onions, roughly chopped

    2 celery stalks, roughly chopped

    2 garlic cloves, finely chopped

    30g root ginger, finely chopped

    1kg pumpkin, deseeded and chopped into 2cm cubes

    1 tbsp ground cumin

    large pinch cayenne pepper

    500ml fresh vegetable stock

    75ml crème fraîche


    1. Heat 2 tbsp oil in a large pan and add the onion, celery, garlic, ginger and a pinch of salt; sweat for 5 minutes. Add the pumpkin (reserving 4 cubes) and the spices. Fry for 7-8 minutes. Pour in the stock and 250ml water, cover, bring to the boil and simmer for 20 minutes.

    2. Cut the reserved pumpkin into tiny cubes. Heat 1 tbsp oil in a frying pan and fry for 1-2 minutes.

    3. Remove the soup from the heat and blend. Season and blitz in the crème fraîche. Serve with the fried pumpkin and a little more crème fraîche and cumin, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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