Pumpkin Soup

Pumpkin Soup

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About this recipe: Wonderful for picky eaters to get some vitamin rich pumpkin in. Healthy and delicious, a great soup for any time of the year!

lee ogawa

Serves: 9 

  • 6 cups chicken stock
  • 30g butter
  • 1 1/2 teaspoons salt
  • 1 onion, chopped
  • 4 cups pumpkin puree
  • 500g pumpkin, peeled and chopped
  • 1 teaspoon chopped fresh parsley
  • 500ml chicken stock
  • 1 cup chopped onion
  • 60ml cream
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup cream
  • 5 whole black peppercorns

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. In a large saucepan, melt butter and saute onion until soft. Add all remaining ingredients except cream. Heat until boiling and then simmer until pumpkin is tender.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Blend in saucepan with hand-held blender. Stir in cream and serve. If necessary, reheat without boiling.
  5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in cream. Pour into soup bowls and garnish with fresh parsley.

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