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.

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.

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

Katie Quinn Davies lifts the flavour of traditional pumpkin soup with toasty pumpkin seeds and salty bacon for crunch and texture.

“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.

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!

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

Chestnuts add a nutty twist to traditional pumpkin soup. Serve with loads of ciabatta and parmesan to make it extra-hearty.

Pumpkin soup gets a sweet makeover with the addition of caramelised onions.

With instant dashi in the pantry, you’re on the fast track to a healthy dinner of Japanese pumpkin and tofu soup.

Create this deliciously creamy butternut pumpkin soup for the winter months.

This pumpkin soup is classic and comforting - but with a delicious Thai twist. We love it.

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

Nuts, fruit and spice, there's not much this pumpkin soup doesn't have.