Pumpkin Soup

Food not just for Pigs

Pumpkin SoupMunch Munch

I absolutely love Pumpkin soup it’s so simple to make you could definitely do this on a weeknight after work and save leftovers for a lazy day. I always use a variety of pumpkins in order to give depth of flavour to this soup. This soup is super filling, especially if you make it to pass my fork test (ie you can scoop it out with a fork with no drips).



Makes 6 serves.

  • 1 tbs butter
  • 2 Brown Onions finely diced
  • 6 Cloves of garlic crushed
  • Twist of Salt and Pepper
  • 2 Kg of Butternut Pumpkin (chopped)
  • 4 Kg of Kent Pumpkin (chopped
  • 500g of Jap Pumpkin (chopped)
  • 3 Tbs of Massel Vegetable Stock
  • Water (this doesn’t need to be exact, just enough water to cover your pumpkin whilst it cooks, I needed 1.6L this time)
  • 120 ml Light cooking cream (again approximate this is done to suit your taste)

In a large soup pot warm your butter and add the onions, garlic, salt and pepper and sweat.

When the onions have softened add your chunks of pumpkin and sprinkle over stock powder and cover with water. Cook until pumpkin has softened.

Before straining your pumpkin pop a large bowl under your colander to retain the pumpkin stock. Strain pumpkin.

Place 1/4 of the pumpkin back into the soup pot and mash until relatively smooth.

In the blender I add a little cream to help lubricate the blades and then a large wooden spoonful of pumpkin. Blend. When the rest of the pumpkin do this bit by bit, it’s more efficient and easer on your blender. Once each bit has been blended add this back to your soup pot.

Once all the pumpkin has been pureed return the soup pot back to the stove and heat through. Add the leftover pumpkin stock gradually until the soup reaches a consistency you prefer (I used 250 ml of pumpkin) and check the seasoning and the texture. Now is the time to add anymore cream or salt and pepper.

Ladle into bowls and serve with your favourite gluten free bread. 

Note: The pumpkin varieties and weight doesn’t have to be exact, this just happens to be the sizes I was able to pick up, you can cook less pumpkin, you’ll just get less soup that’s all. This is really a recipe by feel rather than preciseness. 

Handy Hint: Freeze your left over pumpkin stock for the next time you make this soup rather than using a generic vegie stock. I have even used the pumpkin stock when making a spring vegetable soup to add another dimension to the flavour.




Feel free to comment on this post or ask any questions about the recipe!

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