Pumpkin Soup

4.8
(19)
  • 4 Serves
  • 10 minutes
  • 4 hours

Make an old classic minus the ‘Old & Classic’ method! This delicious Pumpkin soup will feed your soul & belly.

Ingredients

1kg peeled, chopped pumpkin
2 small onions, peeled and chopped
1 litre vegetable stock
½ cup of cream

Method

  1. Place the pumpkin, onion and stock in the slow cooker.
  2. Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.
  3. Cool for 10 minutes.
  4. Using a stick blender, blend until nice and smooth.
  5. Stir in the cream.
  6. Season to taste and serve.

Notes

Optional: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.

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Average rating 4.8 / 5. Vote count: 19

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7 Reviews

  • Maxx says:

    Amazing pumpkin soup recipe, would recommend it to anyone learning to cook.

  • Sarah says:

    Loved it beautiful my family like it going to do it again thank u

  • Faye Crawley says:

    Love pumpkin soup. A great standby in our family. I use chicken stock. Add a little cinnamon and nutmeg for extra flavour.

  • Ann Anon says:

    A lovely simple heartwarming winter soup. I always add a pinch of ground chilli or curry powder as husband complains it’s too sweet otherwise. I also add a carrot – maybe that’s why!

  • Jenelle Maree Reghenzani says:

    Have a heap of pumpkins in our pumpkin patch so I guess what do you do when you have pumpkins! Make Pumpkin soup which I am going to do in my pressure cooker! Tomorrow!!! and share it with friends and family!

  • Pam says:

    To bring this beautiful soup to the next level, add 1/2 tsp. each of ground coriander and ground cumin, and for a touch of heat, add 1/4 tsp chilli powder … magnificent.

  • Dianne Henebery says:

    This was a simple and easy soup with great flavour !.

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