Delia Smith Pumpkin Soup Recipe

This Delia Smith Pumpkin Soup Recipe marries the earthy density of pumpkin with the milky sweetness of fresh corn, creating a potage of exceptional depth and comfort. Sweated slowly in butter to release every drop of flavor, it is finished with a signature garnish of golden, grill-toasted sweetcorn kernels that add a smoky crunch to the velvety bowl.

Jump to Recipe

Delia Smith Pumpkin Soup Ingredients

The Vegetable Base:

• 1 lb 8 oz (700 g) Pumpkin or Butternut Squash: Peeled, deseeded, and chopped into 1-inch dice. Butternut squash offers a nuttier profile, while pumpkin is more traditional and earthy.
• 1 lb 4 oz (570 g) Sweetcorn: Cut fresh off the cob (approx. 5-6 cobs). This adds a creamy starchiness and sweetness that defines the soup.
• 1 Medium Onion: Finely chopped.
• 1 oz (25 g) Butter: For sweating the vegetables.

The Liquid:

• 1¼ pints (725 ml) Vegetable Stock: Delia specifically recommends Marigold Swiss Bouillon powder for a clean, savory base.
• 10 fl oz (275 ml) Whole Milk: Adds a rich, creamy finish without the heaviness of cream.

The Toasted Garnish:

• 1 teaspoon Melted Butter: To coat the corn kernels for grilling.
• Seasoning: Salt and freshly milled black pepper.

How To Make Delia Smith Pumpkin Soup

1. Soften the Onion: Melt the 25g of butter in a large lidded saucepan (at least 3-pint capacity) over medium heat. Add the chopped onion and cook gently for about 8 minutes until soft and translucent, but not browned.
2. The “Sweat”: Add the diced pumpkin (or squash) and half of the fresh sweetcorn kernels to the pan. Stir well to coat in the buttery juices and season with salt and pepper. Put the lid on, turn the heat down to low, and let the vegetables sweat gently for 10 minutes. This releases their natural moisture and concentrates the sweetness.
3. Simmer: Pour in the whole milk and the vegetable stock. Bring to a gentle simmer. Place the lid back on but leave a small gap (ajar) to allow steam to escape—this prevents the milk from foaming up and boiling over. Simmer gently for 20 minutes until the pumpkin is tender.
4. Grill the Garnish: While the soup simmers, preheat your grill (broiler) to its highest setting. Toss the remaining half of the sweetcorn with the teaspoon of melted butter, salt, and pepper on a baking tray. Spread it out in a single layer. Grill about 3 inches from the heat for 8 minutes, moving the corn around halfway through, until the kernels are toasted, golden, and popping slightly.
5. Blend: When the soup is ready, transfer it to a food processor or blender (in two batches if necessary). Blend until it is a purée, but stop before it becomes completely smooth. Delia recommends leaving a “little bit of texture” rather than a baby-food consistency.
6. Serve: Pour the hot soup into warmed bowls. immediately sprinkle the toasted, buttery sweetcorn over the top for texture and serve.

Recipe Tips

• Fresh Corn is Best: While canned corn can be used in an emergency, cutting kernels fresh from the cob provides a milky “corn juice” that thickens the soup naturally. To cut it easily, stand the cob upright in a wide bowl and slice downwards with a sharp knife.
• The Milk Factor: Cooking vegetables in milk can be tricky as milk loves to boil over. Leaving the lid slightly ajar during the simmer is crucial to regulating the temperature and preventing a messy stove.
• Toasting Technique: Keep a close eye on the corn under the grill. The high sugar content means it can go from “toasted golden” to “burnt popcorn” in seconds.
• Texture Control: Unlike many veloutés, this soup benefits from a slightly coarse texture. Pulse the blender rather than running it continuously to maintain the rustic feel of the corn and pumpkin.

What To Serve With Pumpkin Soup

• Sage Butter Toast: Fried sage leaves on buttered toast complement the pumpkin perfectly.
• Crispy Bacon: If you aren’t vegetarian, salty bacon bits sprinkled with the corn are divine.
• Crusty Wholemeal Bread: A hearty loaf stands up well to the thick soup.
• Pumpkin Seeds: Double up on the crunch by adding toasted pumpkin seeds alongside the corn.

How To Store Pumpkin Soup

• Refrigerate: Store the soup (without the toasted garnish) in an airtight container for up to 3 days. Store the toasted corn separately to keep it chewy.
• Reheat: Warm gently on the stove. Do not boil vigorously to avoid splitting the milk.
• Freeze: This soup freezes well for up to 2 months. Thaw overnight in the fridge. You may need to whisk it upon reheating if the texture separates slightly.

Delia Smith Pumpkin Soup Nutrition Facts

• Calories: 240 kcal
• Fat: 10g
• Carbohydrates: 35g
• Protein: 8g
• Fiber: 6g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Vegetable Soup​ Recipe
• Delia Smith French Onion Soup​ Recipe
• Delia Smith Celery Soup​ Recipe