Spiced pumpkin soup is guaranteed to cut through any winter chills.

"This is a great basic recipe for any soft green herb. In this recipe, we’re making dill oil, however it’s perfect for any herbs that haven’t been used. You can use any oil for this, but some oils like olive oil can be too strong and overpower the delicate infusion. I use a neutral oil, such as grapeseed or rice bran. Just keep the volume ratios the same - cup for cup, tablespoon for tablespoon, etc. Don’t use weight, as herbs are far lighter than oil. Don’t feel tempted to add more oil if the herbs aren’t covered at the start. The herbs will slowly wilt and be covered before you reach the right temperature. "The pulp that’s captured in the muslin/coffee filter mustn’t be thrown away, as it can be folded through soups, pastas, sauces, dressings and stews for some extra punch. If you’re making this soup without any herb oil pulp, I always add a little grated nutmeg to give it an earthy spice." - Mike McEnearney This recipe is by Mike McEnearney

"This is a Glenmore House staple – a delicious, velvety winter warmer that delights the eyes as much as the tastebuds… and gobbles up our glut of romping pumpkins!" – Mickey Robertson

Warm up this winter with our easy, creamy pumpkin soup. When you're looking for simple and quick lunch or dinner ideas, this traditional recipe ticks all the boxes. All you need are five ingredients, and it’s ready to eat in around 30 minutes.

“Because the pumpkin is grated, this tasty soup is on the table in 20 minutes. Use a good store-bought curry powder or try your own favourite homemade spice blend” - Phoebe Wood.

“Add miso and take your pumpkin soup to a new savoury level” - Colin Fassnidge.

With potatoes, carrots, pepitas for crunch and dried cranberries for sweetness, this easy, creamy pumpkin soup recipe is extra special. A hearty family pleaser for dinner on cool weeknights, or make an extra batch for a healthy workday lunch.

Keep this one vego by leaving out the bacon and using vegetable stock instead of chicken stock.

When the leaves turn golden and dusk begins to settle earlier, it's time for soup. Pumpkin and ginger will warm you up - and fill you up!

The pepita pesto gives this soulful pumpkin soup the twist it needs to transcend tradition and become something truly spectacular.

You've had the rest, now try the best pumpkin soup around.

“This autumn soup highlights the abundance of potimarron (French heirloom pumpkin) in our market. It has a beautiful orange colour and velvety texture, and we garnish it with a dollop of creme fraiche, fresh parsley, a few shavings of Burgundy truffle and a drizzle of beurre noisette (brown butter). This recipe can be adapted to use other pumpkin varieties at your own market, such as butternut. Feel free to substitute vegetable stock for the chicken stock for a lighter version.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

Put down the stick blender – this smashed pumpkin soup bids farewell to pureeing, with extra crunch from roasted peanuts and punch from some chilli oil.

"This pumpkin soup is my go-to when I crave something simple, comforting and bursting with flavour. With just a few extra ingredients, it transforms into something far beyond your regular pumpkin soup. Inspired by the bold and tangy flavours of tom yum, this version is absolutely addictive – perfect for warming up on a cold winter’s night. You can easily swap the tom yum paste for your favourite curry paste, whether it’s green, red or yellow, but I find tom yum unbeatable for its bright, citrussy acidity that takes this soup to the next level." – Khanh Ong  

Roasting the vegies brings out their natural sweetness. We used pumpkin, swede and carrot, but use what’s on offer at the market. Celeriac or parsnip would also work beautifully.