Traditional recipes

Pumpkin and Boursin soup recipe

Pumpkin and Boursin soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup

If you love the herby flavour of Boursin, you'll love this soup. It's surprising how just a few ingredients come together for such a lovely pumpkin soup. Butternut squash also works a treat!

4 people made this

IngredientsServes: 6

  • 800g pumpkin, peeled and cubed
  • 4 medium potatoes, peeled and cubed
  • salt and freshly ground black pepper
  • 1 Boursin (or another soft cheese with herbs)

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place cubed pumpkin a pressure cooker. Add potatoes, salt and pepper and pour a little water at the bottom of the pan (the equivalent of 2 glasses). Cook under pressure for 30 minutes.
  2. After removing the lid, add the Boursin over a gentle heat. Puree the soup with an immersion blender till smooth.


If you don't have a pressure cooker, simply boil the pumpkin and potatoes covered until fork tender.

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Reviews & ratingsAverage global rating:(4)

Roasted pumpkin soup with tortillas

This warming soup is easy to make and perfect for Halloween time!

Serves: 4
Prep: 30 mins plus rising
Cook: 30 mins


1 x pumpkin (approx 900g), peeled and deseeded
3 tbsp olive oil
1 ½ tbsp fresh chopped rosemary
2 tsp fresh thyme leaves
2 cloves garlic, chopped
1 Lt vegetable or chicken stock
1 x 150g packet Boursin black pepper tortilla chips and Gruyere cheese, to serve

1.Preheat the oven to 200C/fan190C/Gas 6. Cut the pumpkin into even sized chunks and place in a large roasting tin with the olive oil, rosemary, thyme and garlic. Stir to coat and roast for 35 minutes, stirring once during cooking.

2.Remove the squash from the oven and place in a saucepan with any pan juices and stock. Bring to the boil and simmer for 5 minutes. Using a food processor or blender blend the pumpkin in batches, if necessary, until smooth. Add the Boursin black pepper and blend until smooth.

3.Return the soup to a saucepan and reheat. Spoon into bowls and scatter over tortilla chips and grated cheese.

Recipe Summary

  • 2 tablespoons butter, melted
  • 2 pounds fresh cod fillets
  • 1 (4 ounce) package Boursin cheese with herbs, room temperature
  • 1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
  • salt and ground black pepper to taste
  • 2 tablespoons shredded Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).

Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.

Pumpkin Spiced Sweet Potatoes Apple Soup

Hello, everyone. Soup season is finally here. I really look forward to this time of the year, because it is a blessing after months of Arizona summer heat. To my delight, my daughter loves having soups and is eager to try new ones. So I get a perfect opportunity to work on some new recipes and feed her fresh and healthy seasonal delights.

In today’s recipes, I have used sweet potatoes, apple, and celery as a base for my soup. To give it a fall flavor, I have seasoned it with the cinnamon stick and pumpkin spice. I have used vegetable broth/stock for this recipe. But you all can make this with chicken or beef stock too.

Since I have used my version of homemade vegetable stock, it is filled with all the nutrients from various vegetables that I have added in the stock.

Sweet potatoes are filled with vitamin A and beta-carotene along with potassium. They also contain a good amount of vitamin E, calcium, and folate. Filled with fiber, sweet potatoes are helpful in maintaining good digestive health for little tummies. They are a great starter food for babies.

When selecting sweet potatoes for homemade baby food, make sure to pick those that are not bruised and free from brown or soft spots. Store these in a cool dark place, I like to keep them in my potato basket. I usually buy a big one and then peel and cut into pieces and store it in a ziplock in the freezer. This makes my job easy while making recipes for baby food or for general cooking.

This soup is great for babies 8 months and above. For older children and grown-ups, I like to top this soup with walnuts for little added crunch. But you can skip this and add croutons. I hope you all enjoy this soup with your loved ones on cold winter days and love it as much as I enjoyed making and serving it to my family. Talk to you all soon again.


After three years I keep coming back to this recipe. Here’s some tips I’ve learned to nail this dish. Use the best quality squash and cheese you can afford. The worst time I made it, I used small cooking pumpkins that were just poor quality coupled with cheddar and Gouda cubes, and the result was flavourless, heavy and bland. By varieties of squash whose skin is good/tasty enough to eat when roasted and you can’t go wrong. Rub oil on outside of pumpkins before you roast and cut the cooking time by 30 minutes (90 min total cook time). Drizzle the cream over the stuffing and mix to moisten completely BEFORE you pack the stuffing into the pumpkins, and then add about 1 TBS of cream on top once stuffing is packed in. We’re vegetarian so best bacon replacements I’ve tried are extra large green olives diced (6), or shredded halloumi cheese that you cook til crispy, stiff and golden brown (try it, it’s fab and very bacon-like! Also halloumi prepared this way holds up really well cooked in the stuffing). Cut the other cheeses smaller like 1/4 inch squares and I would say unless you absolutely love loads of melted cheese, replace 1/3 of the cheese with equal weight of diced mushrooms and shredded baby spinach. Adds a lot of flavour, moisture and interest to the stuffing. Also, as others have said, half the garlic and make sure to dice it as small as a you can. Course chopping the garlic has always yielded a very garlicky, overpowered pumpkin in all my trials. But even with attempts I may have thought were just fair, my family have always totally loved this dish and even my twins have eagerly eaten it since they were 2 for our vegetarian thanksgiving dinners. One we always look forward to! If it doesn’t turn out quite right the first time, keep making adjustments based on your taste and what you like. It’s really worth it and very repeatable once you find it.

I'm so sorry, I wanted to love this, I really did. But I found it to be awful. Tasteless, terrible texture. I followed the recipe almost exactly-- although I used vegan bacon and no fresh time, so I did the usual sub of 1/3 of the amount dried. Other than that, weighed the bread and cheese amounts, and even searched out an almost-exactly-3-pound-pumpkin. This has gotten so many positive reviews that I guess it's just me. But I would never make this again.

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Spicy Pumpkin Soup

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias. This spicy pumpkin soup is creamy (without any heavy cream), loaded with flavors and some spiciness. Topped with crunchy pepitas. It can easily be turned vegan and takes less than 45 minutes to prepare.

It doesn’t feel like fall, without some pumpkin soup. This is the first pumpkin soup I made this year and I love how it turned out.

The perfect soup made with simple, easy to find ingredients, great for lunch or dinner.I’ll definitely be making it for Thanksgiving!

With a few, mostly unpleasant things happening to me lately, I really needed to relax. And a great way to relax for me is – cook some comfort food and enjoy it. Enjoy the little things like this soup.

I’m very excited because I used some ingredients, that were new to me. To add some hotness to the soup, I used La Morena Pickled Jalapenos. To add thickness to the soup and some southern flavors, I used Maseca® Corn flour. These products brought authentic, Hispanic flavors to the soup, which I love.

I got all products for this soup at Tony’s Finer Foods Grocery Store. I’m impressed with the variety and quality of ingredients they offer. I used to work with a girl, who always shopped at Tony’s Finer Foods. My problem – I used to live far from one, so I never went to check it out. Now I live like 10 minutes away from a Tonys store and it had turned into one of my favorite places to shop.

Both products La Morena Pickled Jalapenos and Maseca® Corn Flour could be found in the Hispanic aisle at Tony’s Finer Foods.

This soup is very easy to prepare and very creamy without any dairy products. You don’t even need a slow cooker to make it, because it requires minimal cooking time. Then you just blend it to make it smooth.

I topped mine with some toasted pepitas, which I seasoned with cayenne pepper and salt.

Rowan Berry, Apple and Pumpkin Soup Seasoned with Rosemary & Coastal Mugwort

  • ½ cup of Rowan berries
  • 4 crab apples (or two tart large apples) cored and roughly diced
  • 1 (15-ounce) can pumpkin
  • 2 tablespoons butter (or olive oil)
  • 1 small onion, diced
  • ¼ cup brown sugar
  • ½ cup heavy cream
  • 2-4 cups chicken or vegetable stock (depending on how thick you like your soup)
  • 2/3 cups applesauce
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1 tablespoon diced rosemary
  • 1 tablespoon dried or fresh coastal mugwort (or sage)
  • 1 teaspoon ground nutmeg
  • Heat a large soup pot over medium heat. Add butter (or olive oil) diced onion, rowan berries, apples and salt and saute about 10 minutes. Onions should be translucent.
  • Add the stock, applesauce, white pepper, sage and nutmeg. Bring to a boil and cook until berries and apples are very tender.
  • Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Remove from heat and let cool.
  • Use a food processor to blend soup until it’s smooth.
  • Return to pot and add cream to the soup. Stir over low heat, until the cream is well mixed and the soup is warm. Remove from heat and serve.

Pumpkin and Boursin soup recipe - Recipes

Check out these recipes by Oahu high school students who participated in our Aloun Farms Kokua Box Recipe Challenge and past culinary competitions.
Browse recipes, order produce online and get cooking!

Kokua Box- Zucchini Curry Soup

Yield: 6 Servings, 6 oz

Cooking Tips #1:

  • Curry Zucchini Soup:
  • 2 tbsp. Oil
  • 1 1/2 cup. Onion, small dice
  • 2lbs 4oz. Zucchini, small dice
  • 2 to 3. Kale leaves, chopped
  • 1tsp. Garlic, minced
  • 1 sprig. Thyme leaves
  • 2tbsp Curry Powder **More curry powder may be added to the soup or omitted if curry flavor is not desired. Reserve until the end and add conservatively until desired taste is reached.
  • 1tbsp. Chicken Base
  • 2 1/2c Boiling water
  • 4oz Boursin Herb Cheese or any herbed seasoned cream cheese
  • 1/4 c Heavy Cream
  • Salt Pepper

Cooking Tips #2

  • Green Onion/Chive Oil:
  • 1/4c Garlic Chives, chopped
  • 1c Green Onion, chopped
  • Vegetable Oil
  • Roasted Corn
  • 1 Ear of corn
  • 1T Melted butter
  • 1/4 tsp Kosher Salt

  • 1. In a medium pot, heat oil. Add onions to heated oil and cook until translucent.

2. Add to onions and sauté until sizzling, about 2 min.

3. Add to mixture and stir to coat.

3. Immediately add to pot so curry doesn’t burn. Bring to a boil. Reduce heat to a simmer and continue to cook until zucchini becomes tender – about 10 minutes. Remove from heat and puree with an immersion blender.

4. Return pureed soup to heat and add the cheese. Stir until cheese is completely melted.

5. Stir in cream, warm through. Do NOT BOIL. Soup will curdle.

6. Season with salt and pepper to taste. Garnish with green onions/ chive oil and roasted corn kernels.

Green Onion/Chive Oil:: Place ingredients in a blender and puree until liquefied. Pass puree through a fine mesh strainer. Use to garnish zucchini soup.

Paleo Pumpkin Soup

"Cozy fall sweaters, get ready to meet your match! Curling up with a bowl of this comforting, creamy, spiced pumpkin soup makes heading into the colder months that much easier. This pumpkin soup recipe is quick, nourishing, and incredibly easy to make &mdash without skimping on flavor. We&rsquove blended aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug. This recipe calls for canned pumpkin, but you can also use steamed or baked pumpkin if you have it on hand. If you do go for the canned variety, be sure to find pure pumpkin instead of pumpkin puree (sometimes the labels can be misleading). If you follow the Paleo diet, you&rsquoll want to leave the sour cream topping out of this recipe. Otherwise, all ingredients are gluten free, keto friendly, and perfect for kicking off fall."


  • 1 cup Kettle and Fire Chicken Bone Broth
  • 1 cup coconut milk
  • 1 can pure pumpkin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

In a large pot over medium heat, add chicken bone broth, coconut milk, pumpkin and spices.

Bring to a boil, then reduce the heat and let simmer for 10 minutes, stirring occasionally.

Serve in small bowls. Garnish with sour cream and pumpkin seeds.

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