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This is a classic Australian Pumpkin soup recipe. No secret herbs and spices. No modern twist. No baking or fussing.
Just deliciously creamy Pumpkin Soup that you can have on the table in 40 minutes.
The Recipe for Pumpkin Soup
The recipe I’ve used here is the one that many home cooks use in regional Australia. I’ve watched my mum and nan make it, and I’ve also found very similar recipes in some of the community cookbooks in my collection.
It’s a straightforward recipe with just 5 ingredients – plus water and seasoning.
However, there is one secret to great pumpkin soup.
A great pumpkin!
Which pumpkins are best for soup?
Butternut Pumpkins, Kent Pumpkins and Queensland Blue Pumpkins are generally the preferred pumpkins for soup here in Australia. This is because they are dense and sweet – resulting in a richer soup.
Of course you can use any pumpkin you prefer, though, as it really is a matter of individual taste.
Here, I’ve used a gorgeous Queensland Blue that I picked up form a local roadside stall. My hometown, Maitland in NSW, Australia, is known for producing a plentiful supply of many varieties of pumpkin.
Even the local football team is called the Pickers, with the name originating from opposition team members calling Maitland players “Pumpkin Pickers” after seeing some of them selling pumpkins at markets on the weekends.
How to choose a pumpkin
To choose the best pumpkin, you should look for a pumpkin that:
- has firm, hard skin
- has no bruises or soft spots
- has the stem attached (and the stem feels dry)
- is heavy for its size.
Ingredients for the BEST Pumpkin Soup
Okay, so apart from a chunk of the best quality pumpkin you can find, here’s what else you’ll need:
- chicken stock cubes
- thickened cream (heavy cream).
You can also garnish with a little extra cream and fresh chopped chives.
Find ingredient quantities at the end of this post in the recipe card.
What, no garlic?
The onion, stock and seasoning are enough to complement the pumpkin flavour without overpowering it.
Add it if you insist, but I say no garlic in pumpkin soup.
What about a little coriander or cumin?
Again, add it if you want.
But in my book Pumpkin Soup doesn’t need anything extra.
How to make Pumpkin Soup
To make this soup you’ll need a large pot and a food processor, blender or sieve.
Start by preparing the vegetables:
- Peel, de-seed and chop pumpkin into small pieces.
- Peel and chop onions and potatoes into small pieces.
Place chopped veges into the saucepan along with crumbled stock cubes and water.
Bring to the boil and boil for 25-30 minutes or until vegetables are very tender.
It’s important that the vegetables are soft and tender to avoid ending up with lumpy soup.
Remove from heat and allow to cool for about half an hour.
It’s important to let the soup cool so you can blend it up or put it through a sieve without risking a burn or pumpkin soup explosion!
Creating smooth and creamy pumpkin soup
Blend contents of saucepan using a food processor, blender or simply by pushing through a sieve.
I have attempted all of these methods with success – including pushing the soup through a sieve, which took only about 5 minutes. (But do make sure your vegetables are soft and tender first. If not, boil a little longer)
Stir through the cream and add salt and pepper.
Place back on the heat again and stir over medium heat for 5 minutes.
Serve with an extra dollop of cream in the centre and some chopped chives.
Q. Can I freeze pumpkin soup?
Yes, it freezes well in an airtight container for up to 3 months.
Q. How long will it keep in the fridge.
Provided the cream was opened fresh for making the soup and was well in date, it should last a few days in the fridge.
Q. Do you have any other soup recipes?
Q. What can I serve with this delicious soup?
Q. Do you have other pumpkin recipes?
Creamy Pumpkin Soup
- food processor, blender or sieve
- 850 grams pumpkin
- 2 large brown onions
- 250 grams potatoes (2 medium potatoes)
- 3 chicken stock cubes
- 4 cups water
- 1 cup thickened cream (heavy cream) (250ml)
- extra cream and chopped chives to garnish (optional)
- Peel, de-seed and chop pumpkin into small pieces. Peel and chop onions and potatoes into small pieces.
- Place into saucepan along with crumbled stock cubes and water.
- Bring to the boil and boil for 25-30 minutes or until vegetables are very tender.
- Remove from heat and allow to cool for about half an hour.
- Blend contents of saucepan using a food processor, blender or simply by pushing through a sieve.
- Stir through cream and add salt and pepper.
- Stir over heat for 5 minutes.
- Serve with an extra dollop of cream in the centre and some chopped chives.
- Make sure the veges are soft and tender before you attempt to blend them to get the creamiest soup possible
- Allow the veges to cool for at least half an hour before blending, otherwise you risk a pumpkin soup explosion or burn.