Matt Preston’s Ultimate Pumpkin Soup

Must Try

We have enjoyed Matt Preston’s 100 Best Recipes cookbook on the Culy editorial board  . Fortunately, we were allowed to publish a recipe on, to give you a taste. Today: Matt’s Favorite Pumpkin Soup! 

For 8-10 people:

  • 1.5 kg pumpkin, seeds removed, in large chunks (unpeeled)
  • 4 tablespoons olive oil
  • 1 teaspoon paprika powder
  • Salty
  • 125 ml maple syrup
  • 40 grams of butter
  • 1 bay leaf
  • 175 grams of bacon, in small cubes
  • 2 onions, chopped
  • 3 garlic cloves, finely chopped
  • 1 leek, washed and sliced
  • 1 stalk celery, finely chopped
  • 250ml sherry
  • 2 liters of chicken stock
  • Freshly ground black pepper
  • ½ teaspoon cinnamon


  • 2 slices lean bacon or smoked bacon
  • 20 grams of butter
  • Small sage leaves
  • 80 ml maple syrup
  • The finely grated zest of ½ lemon
  • sea ​​salt flakes

The secret to this easy pumpkin soup lies in the Canadian accent of the sweet maple syrup and salty bacon garnish. What a glory!

Preheat the oven to 200°C. Rub the pumpkin pieces with 2 tablespoons of olive oil and place them on a baking tray. Sprinkle the paprika and a few pinches of salt on top and put the plate in the oven.

Roast the squash for about 1 hour, until soft and lightly browned around the edges. Toss the pumpkin in the maple syrup. Put it back in the oven for another 5 minutes. Turn off the oven.

Meanwhile, heat the butter and the rest of the olive oil in a large, heavy saucepan. Saute the bay leaf, bacon, onions, garlic, leek and celery, stirring frequently over medium heat until softened; this takes about 10 minutes.

Deglaze the pan with half the sherry and let the alcohol evaporate. When the onions and leeks become syrupy, add a splash of sherry and let it reduce. Continue until all the sherry is almost gone. With the last shot of sherry, add the roasted pumpkin, stock, a generous amount of freshly ground black pepper and the cinnamon. Let the soup cook for a few minutes to allow the flavors to mingle. Discard the bay leaf and any recognizable pieces of pumpkin peel.

Puree the soup in a blender (or food processor) until smooth, but leave the air vent in the lid open and place a kitchen towel over it so the pressure and heat don’t cause the lid to fly off. Nobody wants to have their kitchen covered in pumpkin soup.

Prepare the garnish. Fry the bacon or bacon slices in a small frying pan over high heat, break into pieces and set aside. Wipe the pan clean and melt the butter in it. Place the sage leaves in the butter as soon as it starts to foam. The leaves curl and the edges become slightly crispy. Remove the pan from the heat, remove the leaves and set aside. The butter is now brown and nutty. Stir the 80 ml maple syrup into the butter in the pan and heat the mixture. When it foams, count to ten and remove the pan from the heat.

Preheat four soup bowls. Pour the pumpkin soup into the bowls and sprinkle with a few drops of maple butter. Sprinkle the crispy sage leaves and bacon or bacon over the soup. Sprinkle with grated lemon zest and some salt flakes.

Source: Culy by
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