Pumpkin is full of fibre and dense in nutrients, such as iron, betacarotene and vitamin B6. It's also has a lovely, sweet but earthy flavour that, blended with onion, garlic, cream cheese and stock, makes the most delicious, velvety smooth soup.


  • 50g butter
  • 1 onion, chopped
  • 1kg pumpkin/butternut squash, deseeded and diced
  • 2 garlic cloves, crushed and finely chopped
  • 1 bay leaf
  • 900ml vegetable stock
  • 3 tbsp cream cheese


  • STEP 1

    Melt the butter in a large pan over a medium heat. Add the onion and fry gently until softened. Add the pumpkin/squash and cook for 5 minutes

  • STEP 2

    Add the garlic and the bay leaf and then pour over the vegetable stock

  • STEP 3

    Increase the heat and bring to the boil. Simmer for 10 to 15 minutes or until the pumpkin is soft

  • STEP 4

    Discard the bay leaf and stir in the cream cheese. Blend using a hand blender until smooth

  • STEP 5

    Add salt and pepper to taste and ladle into bowls. Serve with a swirl (or a spider's web) of cream cheese, and some warm crusty bread.