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Pumpkin Soup

Pumpkin Soup

By OcadoLifePublished on 06 October 2026Known as Crema di Zucca in Italy, this Pumpkin Soup recipe is a go-to comfort food for its creator, chef, restaurateur and author Theo Randall, who says, “It’s the perfect example of Italian cooking’s less-is-more philosophy: when the ingredients are good, you don’t need to do much more than let them speak.” Serve it with toasted slices of ciabatta for a hearty lunch or light supper.
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Time and servings

1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time

Ingredients

  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 tsp thyme leaves
  • 2 medium leeks, cut into 1cm pieces
  • 2 medium carrots, finely chopped
  • 1 onion, finely chopped
  • 800g butternut squash, peeled and cubed
  • 500g potatoes, peeled and cubed
  • 100ml double cream
  • 50g basil, leaves picked and roughly chopped, a few left whole, to garnish
  • 4 tbsp freshly grated parmesan, to serve (optional)
  • 4 ciabatta slices, lightly toasted, to serve (optional)
  • 2 tbsp extra-virgin olive oil, to serve (optional)

Method

  • Step 1

    Warm a large, heavy saucepan over medium-low heat. Add the oil and cook the celery, thyme, leeks, carrot and onion for 10 mins.

  • Step 2

    Stir in 1 tsp sea salt, the squash and potato; cook for 20 mins, stirring occasionally.

  • Step 3

    Add 1L boiling water; simmer for 25 mins or until the veg is tender.

  • Step 4

    Stir in the double cream and cook for a further 5 mins, then remove from the heat and blitz with a stick blender until smooth and creamy, adding a little more boiling water if needed. Season to taste.

  • Step 5

    Stir through the chopped basil and top with the whole leaves, plus a scattering of parmesan, if liked. Divide among bowls and serve with the toasted ciabatta and a drizzle of olive oil, if you fancy.