I’m originally from England and can’t remember ever having pumpkin soup when I lived there. It was only when I came to Australia I tried it – and was smitten. I’ve been making this pumpkin soup recipe for years. It’s very easy to make and totally delicious.
A good soup starts with good quality stock and this pumpkin soup recipe uses my chicken stock recipe as a base. If you’ve made the stock previously, your preparation time will be less than ten minutes for this recipe. How much stock you put in will depend on how thick you like your soup and also how big your pumpkin is. As a guide, a 1kg pumpkin will need around 1 litre of stock and serve approx 4 people.
Pumpkin Soup Recipe – Ingredients
- Approx 1 Litre of chicken stock
- Approx 1 kg chopped pumpkin
- Crusty bread to serve (optional)
- Fresh cream and chopped parsley to serve (both optional)
Pumpkin Soup Recipe – Method
- Put chicken stock and chopped pumpkin in a large saucepan
- Bring to the boil and simmer for around 30 minutes
- Let the mixture cool before pouring into a food processor (aka whizzer)
- Whiz until smooth
- Reheat and serve with cream and chopped parsley, if desired
Variations
- If you’re short of pumpkin, add a few carrots or a potato or two
- Nice served with croutons
- I particularly like black pepper to serve
Handy Hints
- Pumpkin can be a nightmare to peel. I cut the whole pumpkin into thick slices then cut off the hard peel using a large, sharp knife on a chopping board. You’ll loose a bit of the pumpkin on the rounded edge, but I wouldn’t worry too much about that.
- Chopped pumpkin is delicious roasted in the oven. Sprinkle with a little olive oil and shake over some chili flakes – delicious. Very nice used as a layer in veggie lasagna.
- You can make funky patterns and shapes when you add the cream!
Pumpkin soup recipe – another dinner in ten minutes recipe for you to try. Looking forward, as always, to your comments.
Jan Littlehales
Pumpkin soup is my favourite soup. And since it’s Winter, you’re right on time to deliver a great pumpkin soup recipe. I’ve never made pumpkin soup with just pumpkin though. I tend to add leak and potato.
Is there a type of pumpkin that you recommend? We usually use Japanese pumpkin
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Hi David – thanks for comments. Remember the chicken stock has lots of goodies in it, so it’s not really just pumpkin. I usually use butternut for soup – it’s great for roasting too. I’ll give the Japanese pumpkin a try next time.
Hi Jan
You always seem to post a recipe just when I want to eat it. I like roasting my pumpkin before adding it to the soup and throw in a clove of garlic or two. Your recipe is easy and yummy. I like both Jap and butternut pumpkin for my pumpkin soup.
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Thanks Tanny, Good idea about roasting the pumpkin before making the soup. I’ll try that next time.
Wow Jan, my mouth is watering. I love butternut pumpkin soup, especially this time of the year while the weather is cold outside and toasty warm inside.
I do have a habit of adding a few extra veggies when I make my soup and this is usually to get more vegetables into the kids as this makes me feel good.
Love your recipe and the smell of hot pumpkin soup on the stove is inviting for the whole family and the odd call in friends as well. Fantastic site and look forward to your next easy 10 minute recipe.
Thanks Cherie – always nice to get your comments. Adding extra veggies is a great idea to get the kids eating more of them – I sometimes add a couple of carrots and potatoes – but not too many as the overall flavour should be the yummy pumpkin.