• 4 tablespoons olive oil
  • 2 onions, peeled and finely chopped
  • 1kg pumpkin (or squash), peeled, deseeded and chopped into chunks
  • 700ml vegetable (or chicken) stock
  • 150ml double cream
  • 4 slices wholemeal seeded bread
  • 130g Parmigiano Reggiano, shaved


  1. 1

    Heat 2 tablespoons of the olive oil in a large saucepan, then gently cook the chopped onions for 5 minutes until soft but not coloured.

  2. 2

    Add the chopped pumpkin (or squash) to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.

  3. 3

    Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft.

  4. 4

    Pour the double cream into the pan, bring back to the boil, then purée with a hand blender.

  5. 5

    While the soup is cooking, slice the crusts from the bread and cut into small cubes for croutons.

  6. 6

    Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the bread until it starts to become crisp.

  7. 7

    Serve scattered with the Parmigiano Reggiano shavings, croutons and drizzle with a little more olive oil.

  8. 8

    *All information included in this recipe has been provided by Italia Formaggi.

Nutritional Details

Each serving provides
  • Energy 1340kj 320kcal 16%
  • Fat 25.0g 36%
  • Saturates 9.0g 45%
  • Sugars 6.0g 7%
  • Salt 0.8g 13%

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