Pumpkin Soup & Pie Recipes UK

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Autumn arrives in a blaze of gold and red. The air gets a bit sharper, the evenings draw in, and there’s a sudden urge to pull on a cosy jumper. And right at the heart of it all, sitting proudly on doorsteps and in veg boxes, is the pumpkin. For years, we’ve seen it as a spooky face, a hollowed-out lantern to ward off ghouls on Halloween. But that’s only half the story.

This guide is here to convince you that the pumpkin is the true king of autumn cooking. It’s not just for carving; it’s for simmering, roasting, and baking into the most comforting dishes imaginable. We’re going to take you on a journey from the pumpkin patch to the plate, exploring everything you need to know to create delicious soups and perfect pies. Forget those watery, stringy innards you scoop out for the bin. We’re talking about rich, velvety soups that warm you from the inside out and spiced, sweet pies that taste like autumn itself. Let’s get started.

A Brief History of the Pumpkin Patch

It might feel like a very British part of autumn, but the pumpkin is actually a globe-trotter with an ancient past. Understanding where it came from helps us appreciate it even more.

From the Americas to the Allotment

The story of the pumpkin begins a very, very long time ago—around 7,500 years ago in North America. It was one of the first crops ever grown by humans, long before beans and corn. Native Americans treasured pumpkins, squashes, and gourds. They were easy to grow, stored for months, and were packed with goodness. They roasted the flesh, dried it into strips, and even wove the skins into mats.

When European explorers arrived in the 15th and 16th centuries, they were amazed by this strange new vegetable. They’d never seen anything like it. They packed the seeds in their bags and brought them back across the Atlantic. Pumpkins, it turned out, grew brilliantly in Europe. They quickly spread across the continent and eventually found their way into British soil and onto our dinner tables.

But what about the jack-o’-lantern? That tradition has its roots a little closer to home, in Ireland. An old folktale tells of a man named “Stingy Jack” who tricked the Devil and was cursed to roam the Earth forever with only a burning coal inside a hollowed-out turnip to light his way. People in Ireland and Scotland started carving spooky faces into turnips and potatoes to scare away Jack and other evil spirits. When Irish immigrants travelled to America in the 19th century, they found that pumpkins were much bigger and easier to carve than turnips. The tradition was reborn, and the pumpkin jack-o’-lantern became the symbol of Halloween we know today.

Choosing Your Champion: The Right Pumpkin for the Job

This is the most important first step. Walking into a supermarket in October, you’ll be faced with a mountain of bright orange pumpkins, all seemingly the same. But they’re not. Using the wrong type is the first mistake many people make.

Carving Pumpkins vs. Culinary Pumpkins

The big, perfectly round, bright orange pumpkins sold for Halloween are carving pumpkins. They have been bred specifically to be easy to carve. They have thin walls, a watery and stringy flesh, and not much flavour. You can eat them, but the results will be disappointing. Your soup will be bland and your pie will be watery.

For cooking, you need a culinary pumpkin, sometimes called a “sugar pumpkin.” These are usually smaller, denser, and have thicker, sweeter flesh. They might not look as perfectly round or bright orange, but the flavour is a world away.

Here are a few great varieties to look for in the UK:

Crown Prince: This is the superstar of cooking pumpkins. It has a beautiful silvery-blue skin and bright orange flesh inside. It’s sweet, nutty, and roasts into a wonderfully smooth, dry purée. It’s perfect for pies, soups, and roasting.
Kabocha: A Japanese squash that looks like a squat, dark green cannonball. The flesh is incredibly sweet and fluffy, almost like a cross between a pumpkin and a sweet potato. It makes a fantastic, rich soup.
Delica: Similar to Kabocha, this variety is prized by chefs for its rich, chestnut-like flavour. It’s perfect for roasting or turning into a velvety mash.
Butternut Squash: While not technically a pumpkin, it’s part of the same family and is a brilliant, reliable substitute. It’s easy to find, easy to peel, and has a sweet, nutty flavour that works in almost any pumpkin recipe.

Tips from the Greengrocer

When you’re picking your pumpkin, give it a good once-over.

Check for soft spots: Press it gently all over. Any mushy or bruised spots mean it’s starting to go off.
Look for a sturdy stem: It should feel firm and dry. A mushy stem is a bad sign.
Go for a deep, rich colour: Whether it’s orange, green, or blue, the colour should be uniform and deep.
Feel the weight: A good cooking pumpkin should feel heavy for its size. This means it’s dense and full of tasty flesh, not water.

The Great Pumpkin Prep: From Gourd to Glorious

So you’ve brought your champion pumpkin home. Now for the fun part. Preparing a pumpkin might look intimidating, but with the right technique, it’s simple and safe.

How to Safely Cut and Gut a Pumpkin

You’ll need a sturdy chopping board, a large, sharp knife, and a big metal spoon or an ice cream scoop.

Wash it: Give the outside of the pumpkin a good scrub under the tap to get rid of any dirt.
Remove the stem: Don’t try to cut through the tough stem. Instead, insert the tip of your knife into the pumpkin at an angle around the stem and cut in a circle, just like carving a lid. Pry the stem lid off.
Scoop it out: This is the messy bit! Use your big spoon or ice cream scoop to scrape out all the seeds and stringy bits. Scrape the sides really well until they are clean and smooth.
Cut it up: Place the pumpkin hollow-side down on your chopping board to create a flat, stable base. Use your big knife to cut it in half from top to bottom. From there, you can cut it into smaller, more manageable wedges.

Don’t Ditch the Seeds!

Those seeds you just scooped out are a delicious snack waiting to happen. Don’t throw them away!

Separate and wash: Pull the seeds away from the stringy pulp. It’s easiest to do this in a bowl of water—the seeds will float and the pulp will sink.
Dry them: Pat the seeds completely dry with a tea towel or kitchen paper. This is key to making them crispy.
Season them: Toss the dry seeds in a bowl with a little olive oil and your favourite seasonings. A sprinkle of sea salt and smoked paprika is classic, or you could try chilli powder or a mix of cinnamon and sugar.
Roast them: Spread the seeds in a single layer on a baking tray and roast at 180°C (160°C Fan / Gas Mark 4) for about 10–15 minutes, or until they are golden and crispy. Keep an eye on them as they can burn quickly.

The Secret to Perfect Purée: Roasting vs. Boiling

Many recipes will tell you to boil your pumpkin to make purée. Please don’t. Boiling adds water to the flesh, which dilutes the flavour and makes for a watery result.

Roasting is the secret. It concentrates the pumpkin’s natural sweetness and gives you a thick, rich, and flavourful purée that’s perfect for both soups and pies.

How to Make Pumpkin Purée:

Preheat your oven to 200°C (180°C Fan / Gas Mark 6).
Take your pumpkin wedges and place them skin-side down on a baking tray. You don’t need to peel them first—the skin will slip off easily after roasting.
Roast for 40–60 minutes. The time will depend on the size of your wedges. They’re ready when the flesh is completely tender and you can easily pierce it with a fork.
Let the wedges cool slightly until you can handle them. The skin should peel away easily.
Put the roasted pumpkin flesh into a food processor or blender and blitz until completely smooth. If you don’t have a blender, you can use a potato masher, but it won’t be quite as silky.

That’s it! You now have perfect, homemade pumpkin purée. You can store it in the fridge for up to a week or freeze it for several months.

The Soul of Autumn: Perfecting Pumpkin Soup

There’s nothing quite like a bowl of hot, velvety pumpkin soup on a chilly day. It’s simple, nourishing, and feels like a hug in a mug. Our classic recipe has a British twist that makes it extra special.

The Classic British Pumpkin Soup Recipe

This recipe is all about simple, good-quality ingredients that let the pumpkin flavour shine. The secret ingredient? A little bit of apple for sweetness and a crumble of sharp Stilton cheese for a savoury kick.

Serves: 6 Prep time: 20 minutes Cook time: 40 minutes

Ingredients:

1 medium cooking pumpkin (or butternut squash), about 1.5kg
2 tbsp olive oil
2 onions, chopped
2 carrots, chopped
2 celery sticks, chopped
1 large cooking apple (like a Bramley), peeled, cored, and chopped
2 cloves garlic, crushed
1.2 litres vegetable or chicken stock
150ml double cream (optional)
A few fresh sage leaves
Salt and freshly ground black pepper
To serve: A handful of Stilton cheese, crumbled

Instructions:

Prepare the pumpkin: Cut, deseed, and roast the pumpkin as described in the purée section above. Once it’s cooked and cooled slightly, peel off the skin and chop the flesh roughly.
Sauté the veg: While the pumpkin is roasting, heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the chopped onions, carrots, and celery. Cook gently for about 10–15 minutes, stirring occasionally, until they are soft and sweet. Don’t let them brown.
Add aromatics: Add the crushed garlic and chopped apple to the pan and cook for another 2 minutes until fragrant.
Simmer: Add the roasted pumpkin flesh and the stock to the pan. Bring it to a boil, then reduce the heat, cover, and let it simmer gently for 20 minutes to allow all the flavours to meld together.
Blitz it: Use a stick blender to blitz the soup directly in the pan until it’s completely smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Be careful, as hot liquid can expand in a blender.
Finishing touches: Return the soup to the heat. If you’re using double cream, stir it in now for extra richness. Season generously with salt and pepper.
Crispy Sage: While the soup is heating, heat a little oil in a small frying pan and fry the sage leaves for a minute until crispy.
Serve: Ladle the hot soup into bowls. Garnish with a crumble of Stilton cheese, the crispy sage leaves, and a final grind of black pepper.

Soup Variations for the Adventurous Cook

Once you’ve mastered the classic, why not experiment?

Warming Spiced Pumpkin Soup

Add 1 tsp of ground cumin, 1 tsp of ground coriander, and ½ tsp of turmeric along with the garlic. A knob of freshly grated ginger adds a lovely fiery kick. Garnish with a swirl of plain yoghurt and some fresh coriander.

A Taste of Thailand

Swap the stock for a tin of coconut milk and 700ml of vegetable stock. Add a stick of lemongrass (bruised to release its flavour) and a finely chopped red chilli with the garlic. Garnish with fresh lime juice and chopped peanuts.

Creamy & Dreamy Vegan Pumpkin Soup

Simply leave out the Stilton and use a plant-based cream or the coconut milk option above. For a super-creamy texture without cream, try blending in a handful of soaked cashew nuts with the soup.

Top Tips for Souper-b Results

Roast, don’t boil: We can’t say it enough. Roasting your vegetables first deepens the flavour immensely.
Get the consistency right: If your soup is too thick, simply add a splash more stock or water until it’s how you like it. If it’s too thin, let it simmer with the lid off for a little while to reduce.
Garnish with flair: A good garnish makes all the difference. Toasted pumpkin seeds, crunchy croutons, a drizzle of chilli oil, or a swirl of cream all add texture and flavour.

The Perfect Slice: Mastering Pumpkin Pie

Pumpkin pie is the ultimate autumn dessert. It’s a taste of Halloween, Bonfire Night, and Thanksgiving all rolled into one. In Britain, it’s less common than apple crumble, but it absolutely deserves a place on our tables. A proper pumpkin pie is a thing of beauty: a crisp, buttery pastry case holding a silky, spiced, custard-like filling.

A Proper British Pumpkin Pie Recipe

This recipe uses homemade pumpkin purée and a classic shortcrust pastry. Don’t be tempted by the tinned stuff—the real thing is so much better.

Serves: 8 Prep time: 30 minutes, plus chilling Cook time: 50 minutes

For the Pastry:

250g plain flour
125g cold butter, cubed
1 tbsp icing sugar
1 egg yolk
2-3 tbsp cold water

For the Filling:

450g pumpkin purée (from about a 1kg pumpkin)
125g soft light brown sugar
2 large eggs, plus 1 egg yolk
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
A pinch of ground cloves
200ml double cream

Instructions:

Make the pastry: Put the flour, butter, and icing sugar into a bowl. Rub the butter into the flour with your fingertips until it looks like fine breadcrumbs. Mix the egg yolk with 2 tbsp of cold water and add it to the bowl. Mix with a knife and then bring it together with your hands to form a dough. Don’t overwork it. If it’s too dry, add a little more water. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
Blind bake the case: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Roll out the chilled pastry on a lightly floured surface until it’s about the thickness of a £1 coin. Use it to line a 23cm loose-bottomed tart tin. Trim the edges. Prick the base with a fork, line with baking paper, and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes until the pastry is pale golden. This is called “blind baking” and it’s the secret to avoiding a soggy bottom.
Make the filling: While the pastry case is baking, put the pumpkin purée, brown sugar, eggs and extra yolk, and all the spices into a large bowl. Whisk everything together until it’s smooth and combined. Finally, stir in the double cream.
Bake the pie: Lower the oven temperature to 180°C (160°C Fan / Gas Mark 4). Place the tart tin on a baking sheet (this makes it easier to handle). Carefully pour the pumpkin filling into the warm pastry case.
Bake for 35–40 minutes. The pie is ready when the filling is mostly set, but still has a slight wobble in the very centre. It will firm up as it cools.
Cool completely: Let the pie cool completely in the tin before you try to slice it. This is really important for getting clean slices. Serve at room temperature with a big dollop of whipped cream or a scoop of vanilla ice cream.

Pumpkin Pie Pitfalls (And How to Avoid Them)

Making a pie can feel tricky, but these two common problems are easy to solve.

“My Filling Cracked!”

A cracked filling is a sign of one thing: it’s been over-baked. The filling is a custard, and if it gets too hot, the eggs curdle and split.

The Fix: Bake the pie until it’s just set. It should still have a little jiggle in the middle when you gently shake it. Turn the oven off and let the pie cool down slowly inside the oven with the door ajar. This gentle cooling helps prevent cracks. And if it does crack? Don’t worry! Just cover it with whipped cream and no one will ever know.

“Help! I’ve Got a Soggy Bottom!”

The dreaded soggy bottom happens when the wet filling soaks into the pastry before it has a chance to cook.

The Fix: Always blind bake your pastry case. This creates a waterproof seal that protects the pastry from the filling. Also, make sure your filling is ready to go as soon as the pastry case comes out of the oven. Pouring the wet filling into a hot case helps to set the base immediately.

Beyond the Basics: Other Pumpkin Treats

Don’t stop at soups and pies! Pumpkin is incredibly versatile.

Pumpkin & Spice Loaf Cake: Add a cup of pumpkin purée to your favourite loaf cake recipe along with the pie spices (cinnamon, ginger, nutmeg). It creates a wonderfully moist and fragrant cake, perfect with a cup of tea.
Savoury Pumpkin Scones: Mix some leftover roasted pumpkin (mashed) and a handful of grated strong cheddar into your standard scone recipe. They are delicious served warm with a slather of butter.
Roasted Pumpkin Wedges: Simply toss pumpkin wedges with olive oil, salt, and herbs like rosemary and thyme, and roast until tender and caramelised at the edges. A perfect side dish for a Sunday roast.

Conclusion: Embrace the Orange Glow

The pumpkin is so much more than a Halloween decoration. It’s a delicious, versatile, and nourishing vegetable that perfectly captures the spirit of autumn. It tells a story of ancient harvests, global exploration, and spooky traditions.

So this year, don’t just carve it. Cook it. Fill your kitchen with the warm, comforting smells of spice and roasted pumpkin. Simmer a pot of velvety soup to share on a cold evening, or bake a beautiful pie for a weekend treat. By embracing the pumpkin in all its glory, you’re not just making a meal—you’re cooking up a little piece of autumn itself.

Pumpkin Delights: The Ultimate British Guide to Autumn Soups & Pies