Pumpkin & Walnut Soup

A velvety Pumpkin & Walnut soup, where the slight bitterness of walnuts to temper the natural sweetness of the pumpkin; a great light meal and easy to transport in a pretty jar for a healthy working lunch, too.

Category:  Starters & Salads Main Course  - 


For 6 Serving(s)


  • 50g walnuts
  • 1tbsp olive oil
  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 1kg pumpkin flesh, roughly chunked
  • 500ml chicken stock
  • 1tbsp crème fraiche
  • Sea salt & white pepper

Pumpkin & Walnut Soup Directions

  1. Begin by toasting the walnuts in a large saucepan over a high heat; keep tossing them about and take care that they don’t burn. Set aside to cool then roughly chop.

    Add the oil to the pan and sweat the onion and garlic over a medium-low heat until they have softened but not coloured; add the pumpkin, walnuts and stock. Bring to a boil, cover the pan and reduce the heat to a gentle simmer for about 15 minutes after which the vegetables will be cooked and soft.

    Allow to cool before adding the crème fraiche.  Process to smooth with either a hand blender or liquidizer  then check seasoning before reheating to piping hot to serve.