Ready in a few easy steps - this recipe is practically foolproof. The trick to this pumpkin soup's velvety texture is to add the cream to the already blended vegetables, and then remove from the heat so that it doesn't boil and curdle. The author of this recipe, TrishJ, adds onion for a sweet yet savoury taste, and recommends adding a generous amount of pepper as it complements the pumpkin flavour. And we’re not the only ones who love it - almost 150 of our members have tried and tested this pumpkin soup recipe, rating it a near perfect 4.8 stars.
Ingredients
- 750 g jap pumpkin diced
- 250 g potatoes diced
- 2 onions diced medium
- 3 chicken stock cubes crumbled
- 3 1/2 cups water
- 250 ml Woolworths Thickened Cream
- 1 pinch salt and pepper *to taste
Method
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Step 1Place all ingredients, except the cream, into a large saucepan.
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Step 2Simmer until vegetables are tender.
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Step 3Remove from heat.
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Step 4Blend with a stick blender until smooth.
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Step 5Add cream and stir through (do not boil after adding cream).
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Step 6Season to taste.
Equipment
- 1 saucepan
- 1 blender
Recipe Notes
Can I use any pumpkin variety to make pumpkin soup?
I have only used Jap pumpkin as it has the nicest flavour.
When is the best time to add the salt to pumpkin soup?
I add salt prior to stick blending. We love a lot of pepper in this soup as it really complements the pumpkin flavour.
What should I serve pumpkin soup with?
Serve with crusty bread.
Is pumpkin soup good for you?
Pumpkin is low in calories, high in fibre, and packed with essential nutrients like Vitamin A, Vitamin C, and potassium. The inclusion of cream increases the fat content but overall, pumpkin soup can be a nutritious addition to a healthy diet when prepared with fresh ingredients and consumed in moderation.
What kind of pumpkin is best for pumpkin soup?
Any pumpkin variety can be used for pumpkin soup. We use Jap pumpkin, also known as Kent pumpkin. It has a texture similar to sweet potato and has a nutty flavour which is delicious in soups and roasts.
Can pumpkin soup be made vegan or dairy-free?
Yes, pumpkin soup can be made vegan or dairy-free by using coconut milk, almond milk, or other non-dairy milk alternatives instead of cream or milk. This pumpkin soup recipe uses chicken stock but you can replace this with vegan stock cubes if preferred.
What are some variations of pumpkin soup?
Pumpkin soup can be flavoured with a variety of spices and herbs, including ginger, garlic, thyme or sage. It can also be made with the addition of other vegetables, such as carrots or sweet potatoes, or protein sources, such as chicken or bacon.
If you like the sound of this recipe, you might also like this Potato and Leek Soup.
Recipe Reviews (150)
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