Pumpkin Soup

Pumpkin Soup

Tangy autumn flavours meet a delicious lactose-free creamy texture when you combine the two in our pumpkin soup recipe. Discover how to make it today.


Step 1
  • Heat 2 tbsp olive oil in a large saucepan, then gently cook the chopped onions for 5 mins, until soft but not coloured.
Step 2
  • Add the chunks of pumpkin to the pan, then continue to cook for 8-10 mins, stirring occasionally until the pumpkin starts to soften.
Step 3
  • Pour the vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Step 4
  • Pour 100ml of Lactofree cream into the pan, bring back to the boil, then purée with a hand blender. For an extra smooth consistency you can push the soup through a fine sieve into another pan.
Step 5
  • While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons.
Step 6
  • Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Step 7
  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.


Olive oil
4 tbsp
Pearl onions (Finely Chopped)
Vegetable Stock or chicken stock
700 ml
100 ml
Wholemeal Seeded Stale Bread
4 slices
1 kilo
Pumpkin seeds
1 handful