Pumpkin Soup Recipe

Pumpkin Soup recipe

Pumpkin soup is my favourite for winter- but it has to have crusty bread along with it. Here’s an easy but delicious recipe that you can make and keep for days.

Pumpkin Soup Recipe


1 whole Jap or Butternut pumpkin

2 brown onions

2 cloves garlic, finely diced

1 tsp ground tumeric

2 Tblsp olive oil

1 Tblsp butter

500 ml chicken stock


Dice your pumpkin and roast for 45 minutes to an hour on 200 degrees celsius. (If you want a quicker way you can boil the pumpkin but roasted tastes better.)

Heat up a stock pot with 2 tblsp olive oil and 1 Tblsp butter then add onions and garlic and gently saute over low heat until transparent. Add the tumeric and fry on medium heat for 1 minute.

Add pumpkin, black pepper and chicken stock and keep stirring til it’s all blended up. Then sprinkle (or grate) approx 1 tsp nutmeg into the soup.

Simmer til thick. If you want it even smoother then blend it in portions.

Serve with cream, sour cream (or the way I like it- with loads of grated cheese on top!)

Then add crusty bread and eat!

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About Maraya

Maraya can be found hiding in the car pretending to ‘work’, watching endless teen dramas, eating chocolate and dreaming of becoming the next Mrs Hemsworth (any of them will do!)

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