Pumpkin Soup

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

  • Serves 4
  • Prep 10 minutes
  • Cook 4 hours


  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.


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


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

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