Gary Mehigan's Pumpkin Soup

Gary Mehigan's Pumpkin Soup


1 x 1.6kg jap pumpkin, peeled, seeded and cut into manageable chunks for grating
125g unsalted butter, chopped
50mL vegetable oil
1 tsp table salt
1L milk
Sea salt flakes and freshly ground black pepper
Crusty bread or garlic toast, to serve


Grate the pumpkin with a coarse box grater or use the grater attachment of a food processor.

Heat the butter and oil in a large heavy-based saucepan over medium heat.

Add the pumpkin and sprinkle with salt. Cook the pumpkin, covered, gently over low heat for 8 minutes, stirring occasionally until it is soft.

To test whether the pumpkin is cooked, place a few pieces on a wooden spoon and squeeze with your thumb; they should be quite mushy.

Stir in the milk and bring to the boil.

Blend the pumpkin mixture in a food processor or blender until creamy and smooth.

Season to taste with salt and pepper. Serve with good-quality crusty bread or garlic toasts.

Credits: 'Lantern Cookery Classics: Gary Mehigan', Published by Penguin Lantern

Photo Credits: 'Lantern Cookery Classics: Gary Mehigan', Published by Penguin Lantern

More Recipes

Christmas Tree Cupcakes

These fun and festive little cakes will look superb on your Christmas dessert table. You can fin...

Stracci with Braised Lamb Ragu - Chef Recipe by Curtis Stone

This satisfyingly rustic dish can be served as is or paired with a side of seasonal veggies, a gr...

Christmas Barbequed Glazed Ham

The ham is already cooked, of course, so all you are doing is making it look drop-dead gorgeous –...