Creamy Pumpkin Soup Recipe
An easy and creamy classic pumpkin soup recipe.
Servings: 6 servings
Calories: 229kcal
Equipment
- food processor, blender or sieve
Ingredients
- 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)
- salt and pepper (to taste)
Instructions
- 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.
Video
Notes
Storing:
You can store leftovers, covered, in the fridge for 2 days.
Freezing:
Store in an airtight container in the freezer for up to 3 months.
Which type of pumpkin is 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.
Tips:
- 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.
Nutrition
Calories: 229kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 502mg | Potassium: 774mg | Fiber: 2g | Sugar: 8g | Vitamin A: 12645IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 2mg