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Pumpkin Soup

  • Cooking time45 minutes
  • Prep time10 minutes
  • Servings8 portions
recipe image Pumpkin Soup


  • 30 grams Flora Buttery
  • 1 tbsp vegetable oil
  • 1 large onion peeled roughly chopped
  • 1 garlic clove sliced
  • 2 carrots peeled and roughly chopped
  • 1 medium pumpkin deseeded peeled and roughly chopped
  • 2 vegetable stock cube dissolved in 1L boiling water
  • 200 mL Elmlea double cream plus extra for drizzling
  • sourdough to serve
Energy (kcal)405 kcal
Energy (kJ)1696 kJ
Protein (g)12.4 g
Carbohydrate incl. fibre (g)66.8 g
Carbohydrate excl. fibre (g)62.3 g
Sugar (g)16.1 g
Fibre (g)4.5 g
Fat (g)12.8 g
Saturated fat (g)6.5 g
Unsaturated fat (g)5.1 g
Monounsaturated fat (g)3.3 g
Polyunsaturated fat (g)1.8 g
Trans fat (g)0.0 g
Cholesterol (mg)34 mg
Sodium (mg)566 mg
Salt (g)1.41 g
Vitamin A (IU)43512 IU
Vitamin C (mg)45.4 mg
Calcium (mg)151 mg
Iron (mg)5.95 mg
Potassium (mg)1787 mg


  1. Heat the Flora Buttery and oil in a large saucepan, add the onion and garlic, cover with a lid and leave to sweat for 15mins, stirring occasionally until soft and translucent.
  2. Add the carrot, pumpkin and stock, bring to the boil and simmer for 40-45mins until the vegetables are tender. Blend until smooth with a stick blender, add the Elmlea Double, blend again and season to taste with sea salt and black pepper.
  3. Divide the soup between bowls and drizzle a spiral of cream in the bowl. Use a cocktail stick to connect the swirls to make a spider’s web and serve with a slice of sourdough bread.
TIPS: This soup is also delicious served with a sprinkle of pumpkin seeds