Serve this warming soup with plenty of grated cheese and fresh crusty bread. Pour into a flask for a hot snack on the hoof.


  • 1 pumpkin, weighing about 1kg/2lb

  • 2 tbsp olive oil

  • 1 small potato, diced

  • 1 onion, chopped

  • 1 clove garlic

  • 900ml vegetable stock

  • 4 fresh sage leaves, chopped

  • 150ml crème fraiche

  • 60g Gruyere cheese, grated

  • Salt and pepper


  • 1.

    Remove the skin and seeds from the pumpkin, and cut the flesh into large cubes.

  • 2.

    Heat the oil in a saucepan; add the potato and cook gently until golden brown add the onion and garlic, mixing them with the diced potato. Add the stock, then the pumpkin and sage, bring to the boil, reduce the heat, cover with a lid and simmer gently for 20-25 minutes, until the potatoes and pumpkin are both soft.

  • 3.

    Pour the mixture into a food processor or blender and process to a smooth cream, season with salt and pepper. Return the soup to the saucepan and heat through, swirl in the crème fraiche and spoon the soup into a bowl. Sprinkle the grated cheese on top, and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 472kj
  • Fat Total 24g
  • Saturated Fat 8g
  • Protein 16g
  • Carbohydrate 54g
  • Sugar 16g
  • Sodium 2517mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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