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Pumpkin Soup

Make this classic with Cornish clotted cream

Perfect for Autumnal days and a wonderful way of using seasonal pumpkin or butternut squash. Adding clotted cream makes this soup even more memorable.

ingredients 8 ingredients
Prep 15 minutes Cooking 40 minutes
user icon Serves 4 people
speech bubble 1 comments


  • 1 onion chopped
  • 2 carrots
  • 1 litre of chicken stock
  • 2 cloves of garlic
  • 1 kg Pumpkin flesh or other squash
  • olive oil
  • 3-4 sage leaves finely chopped
  • 113g Rodda's Cornish clotted cream


  1. Preheat the oven to 180c
  2. Cut off the skin and cut your pumpkin or squash into large chunks, place in a roasting dish along with the carrots, season and drizzle with olive oil.
  3. Roast for 30-40 minutes until the flesh is soft.
  4. Meanwhile add 2 teaspoons of olive oil to a pan and soften the onions over medium heat. After 5 minutes add the crushed garlic and chopped sage and stir for a minute or two until fragrant.
  5. Once the pumpkin or squash is cooked add to the pan and stir to combine with the herbs, onions and garlic.
  6. Pour in the chicken stock and allow to boil for 5 minutes.
  7. Take off the heat and using a stick blender or food processor blend until smooth.
  8. Return to low heat and stir in the clotted cream until combined and creamy.
  9. Serve with crusty bread.
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Comments (1)

Lesley says: 05 Feb 2021 at 9:46 pm

I was looking to use some leftover clotted cream and found this recipe. A great way to use the last of my homegrown butternut squash. Your recipe doesn’t say what to do with the I roasted them with the squash. I also used dried sage as I didn’t have fresh. The soup was delicious....will definitely make it again! Thank you.

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