Pumpkin Soup

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Pumpkin Soup
A hearty soup that will warm you on a cold winters day.
Prep Time 10 minutes
Cook Time 50 minutes
Prep Time 10 minutes
Cook Time 50 minutes
  1. Peel and chop finely the onion & garlic
  2. Peel skin off pumpkin and potatoes and chop into small pieces, smaller sizes will reduce the cooking time. Roast in oven for 30 mins
  3. Heat oil in a big pot and fry onions & garlic until soft
  4. Add pumpkins & potatoes once roasted and stir
  5. Add stock and simmer for 20mins or until all ingredients are cooked & soft
  6. Finely chop chives and set aside.
  7. Blend/purée soup mix until smooth using stick mixer
  8. Add cream/milk and purée further
  9. Serve into bowls and sprinkle with chopped chives with warm crusty bread and a dollop of sour cream!
  10. Eat and Enjoy!
Recipe Notes

Chopping board
Stock pot
Stick blender (or other blender)
Measuring jug
Measuring spoon

Optional Extras
Roasting pumpkin first gives greater depth of flavour
To peel pumpkin more easily microwave pieces for 3mins each or until flesh just under skin softens
Add nutmeg
Top each bowl with a teaspoon of sour cream
You can also substite the fresh cream with the soured cream
Allowing the soup to cool just a little before mixing the cream through stops the cream splitting
Fry a teaspoon of green curry paste with the onions & replace cream with coconut cream
Replace onions with 2 leeks
Put all ingredients, except cream & chives, in a slow cooker for 3-4 hrs or until vegetables tender and blend

Adult Assistance
Peeling pumpkin
Blending soup

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