Delia Smith Pumpkin Soup

I remember the first time I made Delia Smith’s Pumpkin Soup. It was late October, the leaves were tumbling down in bursts of gold, and my little kitchen smelled like roasted squash and crackling firewood. I had Delia’s Winter Collection open on the counter — pages splattered, corners dog-eared — and I felt like I was being guided by a wise aunt who knew just what a grey afternoon needed.

This soup, her pumpkin soup recipe, is pure comfort. Creamy, earthy, and beautifully simple, it’s the kind of dish you make once and come back to year after year, especially when your soul feels a bit chilly. And the best bit? It’s ready in just 15 minutes. No faffing, just a warm bowl and maybe a doorstep of buttered bread.

Ingredients List

• 1.2 kg (2.4 lb) pumpkin or butternut squash — go with what’s ripe and local; I sometimes roast mine first if I’ve got time.
• 1 onion, sliced — brown, white or yellow all work.
• 2 garlic cloves, peeled whole — for warmth and depth.
• 3 cups low-sodium vegetable or chicken broth — helps control salt levels.
• 1 cup water
• Salt and pepper, to taste
• 1/2 – 3/4 cup cream, half-and-half, or milk — stir it in gently at the end for that luxurious finish.

Optional but delightful: chopped parsley, cracked black pepper, or even toasted pumpkin seeds for crunch.

How to Make It (Instructions)

1. Cut the pumpkin into thick slices (about 3cm), peel, and scrape out the seeds. Then chop it into chunks — around 4cm cubes.
2. Pop the pumpkin, onion, garlic, broth, and water into a large pot. Give it a gentle stir to nestle everything in.
3. Cover, bring to a boil, then turn the heat low. Simmer briskly for 10 minutes — you’ll know it’s done when a butter knife slides through the pumpkin like it’s buttered itself.
4. Turn off the heat and blend the soup until silky smooth using a stick blender. (Or a jug blender — but be careful, it’s hot and splashy!)
5. Season with salt and pepper. Then, and only then, stir in your cream or milk. Don’t boil it after this, or the cream might split and you’ll be sad — I’ve done it more times than I’ll admit.
6. Ladle into bowls, garnish as you please, and serve with something crusty. I’m partial to sourdough or a chunk of rye.

One time I added a splash of apple cider before blending. It was a wild gamble — surprisingly lovely. Slightly sweet and autumny. Try it if you’re feeling bold.

Common Mistakes

Why did my soup taste bland?
You probably undersalted it. Always taste after blending — pumpkin needs a fair bit of seasoning to shine.

Why did my soup split after adding cream?
You likely added the cream while the soup was still boiling hot. Always take it off the heat first, then stir in cream gently.

Can I use pre-cut pumpkin from the supermarket?
Absolutely, but make sure it’s fresh. If it looks dried out or mushy, avoid it — old pumpkin tastes dusty.

Why is my soup watery?
You might have added too much water or your pumpkin wasn’t starchy enough. Simmer it longer or blend in a cooked potato to thicken.

Why does it taste too sweet?
Some pumpkins are naturally sweet — counter it with more salt, a squeeze of lemon, or even a dash of chili oil.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavours deepen as it sits — it’s often better the next day.

Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating:

• Microwave: Use medium power in 1-minute bursts, stirring between each.
• Stovetop: Gently warm over low heat, stirring often. Don’t boil if it’s already got cream.

What to Serve With It

• Grilled cheese sandwich: A classic combo. Melty, golden, perfect.
• Roasted root veg: Carrots, parsnips or even a tray of crispy chickpeas give nice texture.
• Herby focaccia or soda bread: For that lovely rustic bite.

FAQ Section

Can I make this pumpkin soup gluten-free?
Yes, it’s naturally gluten-free. Just be mindful of your broth ingredients.

Can I make it vegan?
Yes! Use olive oil instead of cream, or a splash of oat milk or coconut cream for richness.

Can I roast the pumpkin first?
Definitely — it adds a wonderful caramelised depth. Just reduce the broth slightly if roasting.

How do I make it spicier?
Add a chopped chili or a teaspoon of curry powder when you add the garlic.

Can I use canned pumpkin puree?
In a pinch, yes — but you’ll lose some of that roasted sweetness and texture. Fresh is worth it.

Try More Recipes:

• Delia Smith Dauphinoise Potatoes
• Delia Smith Courgette Soup
• Delia Smith Lemon Meringue Pie
• Delia Smith Bread Sauce