Our Ultimate Autumn Pumpkin Soup With Mascarpone

Our Ultimate Autumn Pumpkin Soup With Mascarpone

Our Ultimate Autumn Pumpkin Soup With Mascarpone


The soup


  • 1.3kg pumpkin or squash, peeled and cut into 2-3cm chunks
  • 200g shallots, skin on, halved length ways
  • 1 small head garlic, skin on top centimetre sliced off
  • 3 sprigs rosemary
  • 4 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 750ml good chicken or vegetable stock, plus extra if needed

The garnish

  • 3 tablespoons pumpkin seeds
  • 1 teaspoon olive oil

To serve

  • 100g Mascarpone (optional)


  1. Heat the oven to 180˚C. Scatter the pumpkin in a large roasting tin with the shallots, garlic-cut-side down – rosemary, olive oil and seasoning.
  2. Roast for 45 minutes until mostly tender and golden in places, but not too browned.
  3. For the garnish, toss the pumpkin seeds on a baking tray with the olive oil and toast in the oven for 5 minutes.
  4. When the pumpkin is ready, remove the rosemary and squeeze the softened garlic and shallots from their skins into the roasting tray, discarding the skins.
  5. Heat the stock in a saucepan large enough to fit the pumpkin, then add the contents of the roasting tray and simmer for about 20 minutes.
  6. Blend to a smooth purée using a stick blender, thinning with more hot stock if necessary.
  7. Reheat gently to serve, season and ladle the pumpkin soup into bowls. Crumble over the Mascarpone and scatter with pumpkin seeds and parsley.

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