Pumpkinfestfarmshopnoahsark (4)

Easy Crown Prince Soup Recipe

8th Oct 2026

Its soup season! And we have the perfect recipe for you.

Here at the Farm Shop we love autumn, as it marks the beginning of pumpkin and winter squash season!

Each year, we grow pumpkins, gourds and squashes ready for our pumpkin patch. We love to get creative and think of new ideas of how to use what we produce. One of our favourite things to do is bring our pumpkins and squashes to the kitchen and turn them into delicious dishes. 

This year, we would love to share our winter squash soup recipe with you! Follow this easy guide to make a flavourful dish using seasonal ingredients. 

We used Crown Prince for this recipe, but Kabocha and Queensland Blue squash also make great alternatives. They all have a naturally sweet, nutty flavour and dense flesh, making them ideal for cooking. 

Pair this soup with you favourite crusty bread to make a delicious, nutritious meal. 

Colourful birds-eye-view of an assortment of different pumpkins, gourds and squashes in whites, oranges, greens and yellows. All tightly packed together so the mud floor is barely visible through the small gaps.

INGREDIENTS 

  • 1 large onion, chopped

  • 2 carrots, peeled and chopped

  • 2 garlic cloves

  • 1 bay leaf 

  • 25g unsalted butter

  • 2 tbsp olive oil

  • 1 medium squash or pumpkin (prepared weight about 850g) deseeded and roughly chopped

  • 1 medium-sized floury potato, such as Maris Piper, roughly chopped 

  • 1 litre vegetable or chicken stock, a little extra may be needed

  • 100ml double cream 

  • 3 tbsp squash or pumpkin seeds

  • Salt and freshly ground black pepper

Method

Step 1

Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low-medium heat for about 10 minutes until the vegetables are tender but not coloured. 

Step 2

Add the squash and potato, mix to combine and cook for a further 2-3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is tender with tested with the point of a knife. 

Step 3

Pick out the bay leaf and blend the soup until smooth using a stick blender. 

Step 4

Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper if required. 

Step 5

Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the squash seeds and fry quickly until the seeds start to pop. Remove from the pan. 

Step 6

Ladle the soup into bowls and serve with a swirl of cream and the toasted seeds. 

Vegetables