Roullier White's Simple Pumpkin Soup Recipe

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Roullier White’s Simple Pumpkin Soup
  • 1 medium onion
  • 2 tablespoons butter
  • ½ litre mashed cooked pumpkin
  • 1 teaspoon salt
  • 1 desert spoon muscovado sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground pepper
  • ¾ litre chicken stock or vegetable bouillon cubes dissolved in boiling water
  • ¾ litre cream


A pumpkin weighing approx 2 ½ kilos will yield approx ½ litre of cooked, mashed pumpkin. Cut your pumpkin into smallish cubes and steam for about 20 minutes, and mash. Chop the onions and gently brown in the butter in a pan. Add the mashed pumpkin to the onions in pan with the salt, sugar, nutmeg and pepper. Slowly add the stock and heat thoroughly (but do not boil). Blitz in a blender, add the cream and serve with toasted brown bread.


For a special touch - reserve the pumpkin seeds, wash, dry and fry gently until browned. Sprinkle some salt over them and serve with the soup.

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