Leftover pumpkin soups

Leftover pumpkin soups
Make the most of your leftover pumpkin with our delicious soups! by Breeze House

Make the most of your leftover Halloween pumpkin with our delicious soups!

Another Halloween, another pumpkin – put the leftovers to good use by making a delicious pumpkin soup.
Here are a couple of our favourite recipes:

Pumpkin and Bacon Soup


1 tbsp. vegetable oil
50g butter
1 onion, finely chopped
150g maple-cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
1l chicken stock
100ml double cream
3 tbsp. pumpkin seeds, toasted
Maple syrup, for drizzling


  1. In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  2. Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Spiced Pumpkin Soup


Serves: 4

1 tbsp. each cumin and coriander seeds
Knob of butter
1 onion, chopped
Pinch of crushed dried chilli flakes
600g peeled and chopped pumpkin (or other squash)
200g carrots, peeled and chopped
750ml vegetable or chicken stock
250ml milk
Yogurt, crispy fried shallots and chopped parsley, to serve


  1. Toast the cumin and coriander seeds in a small dry frying pan for about 1 minute until fragrant, then crush them with a pestle and mortar.
  2. Melt the butter in a large pan. Add the chopped onion, toasted crushed spices and chilli; soften for 10 minutes.
  3. Add the pumpkin, carrots and stock to the pan.
  4. Simmer, partially covered, for 20-25 minutes or until the carrots and pumpkin are tender.
  5. Remove from the heat, pour the soup into a blender and blend until smooth.
  6. Return the soup to the pan, add the milk and reheat.
  7. Top with a swirl of yogurt, crispy fried shallots and chopped parsley, to serve.

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