Easy pumpkin soup

Easy pumpkin soup


372 people made this

About this recipe: A super-easy, yet delicious pumpkin soup. Chicken stock, pumpkin puree and seasonings are simmered together before being liquidised and served. Enjoy with a crusty bread roll.

Lea Ogawa

Makes: 7 - 10 servings

  • 1.5 litres chicken stock
  • 1 1/2 teaspoons salt
  • 1kg pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 onion, chopped
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, finely chopped
  • 125ml whipping cream
  • 5 whole black peppercorns

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat stock, salt, pumpkin puree, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches using a food processor or liquidiser.
  3. Return to pan and bring to the boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in whipping cream. Pour into soup bowls and garnish with fresh parsley.


Pumpkin puree can be purchased jarred or tinned online and in specialty shops. If unavailable, simply bake or steam the equivalent weight of peeled and cubed pumpkin, and then puree yourself. Pureed pumpkin can be stored in the freezer for months.

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Reviews (1)


I love it. - 03 Oct 2013

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