This soup by Darina Allen should be an autumn staple for all; cheap, warming, versatile and easily freezable, not to mention delicious. 


50g (2oz) butter

140g (4 1/2oz) chopped potatoes, one-third inch dice

110g (4oz) peeled diced onions, one-third inch dice

350g (12oz) chopped pumpkin, one-third inch dice

1.2L (2 pints) homemade chicken stock or 1 litre (13/4 pints) stock and 150ml (5fl oz) creamy milk

For the parsley pesto

25g (1oz) flat parsley leaves (no stalks)

1 2 cloves garlic, peeled and crushed

40g (1 1/2oz) freshly grated Parmigiano Reggiano

25g (1oz) pine kernels

125-175ml (4 1/2 -6fl oz) extra virgin olive oil



  1. Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
  2. Meanwhile make the parsley pesto. 
  3. Put all the ingredients except the oil into the food processor. Whizz for a second or two, add the oil and a little salt. Taste and correct seasoning.
  4. Add the vegetables and stock to the saucepan with the potatoes and onions. Boil until soft, do not overcook or the vegetables will lose their flavour. 
  5. Liquidise, taste and adjust the seasoning if necessary.
  6. Drizzle a little parsley pesto over each bowl of soup before serving.


Virtually all soups freeze perfectly. A brilliant standby for lunch or supper is to defrost soup that has been frozen in a small container.

This recipe was kindly donated to the #PumpkinRescue campaign by Darina Allen, Ballymaloe Cookery School.