Jamie Oliver Pumpkin Soup

You know that first real autumn day? When the air goes all crisp and smells faintly of bonfire smoke and your jumper suddenly feels just right again? That’s pumpkin soup day in my book. And this one — oh, this one is the one I come back to again and again. It’s like a velvet blanket in a bowl.

I’ve been making this since I first figured out how to hack a butternut squash open without losing a finger. The smell of the onion and garlic simmering away with the pumpkin… it’s like instant calm. And the cream? Optional, yes, but also not really — because that silky little swirl at the end feels like self-care.

It’s simple. It’s classic. And when paired with a chunk of crusty bread (cheesy if you’re feeling reckless), it becomes dinner you actually look forward to. Even the dog waits under the table for this one.

Why You’ll Love It

• Ready in 30 minutes, tops – start to finish, barely enough time to fold laundry
• Works with any pumpkin or butternut squash – use whatever’s knocking about
• Creamy without being heavy – that magic sweet–savoury balance
• Flexible on finish – cream, milk, butter, or none at all
• Freezes like a dream – double it and stash some for a rainy day
• Pairs ridiculously well with bread – dunking is not optional

Ingredients

• 1.2kg (about 2.4 lb) pumpkin or butternut squash, unpeeled weight
• 1 onion, sliced (white, brown, or yellow all work)
• 2 garlic cloves, peeled
• 3 cups low-sodium vegetable or chicken broth
• 1 cup water
• Salt and black pepper
• ½ to ¾ cup cream, milk, or half-and-half

Optional garnishes:

• Extra cream for drizzling
• Black pepper and chopped parsley
• Crusty bread (obviously)

How to Make It

Prep your pumpkin bits:

Cut the pumpkin into chunky slices (about 3cm thick), peel the skin off (carefully!) and scoop out the seeds. Then chop it all into rough 4cm chunks — doesn’t need to be perfect. Just manageable.

Get everything in the pot:

In a large pot, add the pumpkin, onion, garlic, broth, and water. The liquid won’t fully cover the veg — that’s okay. Bring it to a boil uncovered.

Let it bubble until soft:

Lower the heat and simmer rapidly for about 10 minutes. The pumpkin should be soft enough to poke through with a butter knife.

Blitz it to silky smooth:

Take it off the heat and blend until smooth. A stick blender is easiest, but if you’re using a jug blender, cool the soup slightly first unless you fancy cleaning soup off the ceiling. (Don’t ask.)

Add your creamy finishing touch:

Stir in the cream, milk, or even a knob of butter. Don’t boil it again or the dairy might split — just warm gently. Season with salt and pepper to taste.

Serve it up warm and cozy:

Ladle into bowls, drizzle with extra cream if you fancy, sprinkle a bit of black pepper or parsley, and serve with your finest bread. Feet up. Soup spoon in hand. Sorted.

Common Mistakes and How to Dodge Them

My soup exploded in the blender!
You’re not alone. Let it cool a bit first. Only fill the blender halfway. Cover with a towel, not just the lid.

Why is it too thick?
Easy fix: just stir in more water or broth until it’s how you like it.

The soup tastes bland — help!
Pumpkin loves salt. Add a little more seasoning, and a swirl of cream or a tiny squeeze of lemon can perk it right up.

Can I use canned pumpkin?
Yep! Two cans will do. Skip the simmer step and just warm it all together before blending with broth and onion.

Can I skip the cream?
Yes — it’s still lovely without, but a little butter or milk helps it feel rich. Don’t be afraid to adjust it to your mood.

Storage and Reheating

• Fridge: Keeps 4–5 days. Let it cool before storing.
• Freezer: Freeze in portions, without cream if possible. Add dairy fresh when reheating.
• Microwave: Defrost first if frozen, then reheat in bursts, stirring often.
• Stovetop: Low and slow — whisk while reheating to keep it smooth.
• Don’t boil with cream — seriously, it’ll separate and make you sad.

Frequently Asked Questions

What kind of pumpkin should I use?
Any eating pumpkin or butternut squash will do. Avoid carving pumpkins — they’re watery and bland.

Can I make this ahead?
Definitely. It’s even better the next day. Just don’t add cream until you’re reheating.

Can I add spices?
Absolutely. A bit of nutmeg, cumin, or even a pinch of cinnamon plays really nicely here.

What’s the best way to serve it?
With warm crusty bread, cheese toasties, or garlic croutons. If you serve this without bread, we can’t be friends (kidding… kind of).

Nutrition Facts (Per Serving):

Calories: ~189
Fat: 11g
Carbs: 22g
Protein: 3g
Sodium: 723mg
Sugar: 9g