HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pumpkin Soup
Creamy Pumpkin Soup

Creamy Pumpkin Soup

with Pecan Croutons

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This soup is so tasty and indulgent. With caramel notes of roasted pumpkin and pecans, you’ll be thinking you skipped mains and headed right for dessert. Luckily, it’s hearty and filling!

Allergens:GlutenSoyTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

peeled pumpkin


brown onion

2 clove


1 bunch


1 tin

cannellini beans


bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

¼ cup


(ContainsTree NutsMay be present Milk, Sesame, Peanuts, Soy)

1 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

1 cube

vegetable stock

1 tub

sour cream


Not included in your delivery

4 tbs

olive oil

3 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat30.8 g
of which saturates9.1 g
Carbohydrate62.9 g
of which sugars16 g
Dietary Fibre0 g
Protein16.1 g
Cholesterol0 mg
Sodium945 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Immersion blender
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Dice the peeled pumpkin into 2 cm chunks.


Place the pumpkin chunks on an oven tray lined with baking paper, toss in 2 tbs of olive oil and season with a pinch of salt and pepper. Bake for 20 minutes, or until soft and tender. Remove and set aside.


While the pumpkin is roasting, bring a full kettle of water to the boil. Pick and finely chop the thyme leaves to get 1 tbs. Finely dice the brown onion. Peel and crush the garlic. Drain and rinse the cannellini beans. Slice the bake-at-home ciabatta bread into 1 cm cubes.


Place the ciabatta bread chunks and the pecans on a second oven tray lined with baking paper. Toss in 1 tbs of olive oil and the chopped thyme. Season with salt and pepper and bake for 5 minutes, or until golden and toasted. Remove and set aside.


While the croutons are baking, heat the remaining olive oil in a large saucepan over a medium-high heat. Cook the brown onion for 2-3 minutes, or until softened. Add the crushed garlic and sweet mustard spice blend and cook, stirring, for 1 minute, or until fragrant. Add the cannellini beans, roasted pumpkin, boiling water (check the ingredients list for the amount) and crumbled vegetable stock cube. Stir to combine and then remove from the heat. Use a stick blender to pulse the mixture until thick and creamy. Add more boiling water if you prefer your soup slightly thinner. TIP: If you don’t have a stick blender you can use a potato masher, a fork or a blender. Simply remove the soup from the heat, allow to cool slightly then blend in batches until smooth.


Divide the creamy pumpkin soup between bowls. Top with a swirl of sour cream and a spoonful of pecan croutons.