Pumpkin Soup

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You'll enjoy this version of pumpkin soup
Preparation time10 minutes
Cooking time35-40 minutes
Serves6 to 8


  • 3kg pumpkin
  • 2 tablespoons olive oil
  • 40g butter
  • 2 large onions, chopped
  • 2 litres low salt chicken stock
  • Sea salt and freshly ground black pepper
  • 2/3 cup cream or sour cream to serve (optional)


  1. Remove skin and seeds from pumpkin and cut into even sized chunks.
  2. Heat oil and butter in a large saucepan over medium high heat. Add onions and cook 1-2 minutes or until onions have softened. Add pumpkin and cook for a further 3-4 minutes, stirring occasionally.
  3. Add the stock and bring to the boil. Reduce heat to medium low and cook, covered for 30 minutes. Cool before blending.
  4. Blend or process soup until smooth. Return pureed soup to pan.
  5. Reheat until soup is hot. Serve with cream and extra ground black pepper if desired.