Creamy pumpkin soup

    Creamy pumpkin soup


    97 people made this

    About this recipe: This wonderfully hearty soup is super-easy to make. It requires no chopping or tiresome preparation. Condensed soup is blended with water, pumpkin puree, butter, cream and seasonings. Enjoy during the colder autumn or winter evenings.

    Serves: 6 

    • 1 (295g) tin cream of mushroom condensed soup
    • 300ml water
    • 425g pumpkin puree
    • 30g butter
    • 250ml cream
    • 1 teaspoon salt or to taste
    • 1/4 teaspoon ground black pepper or to taste
    • 1/2 teaspoon garlic granules or to taste
    • 1/2 teaspoon ground ginger
    • 1 pinch paprika, for garnish
    • 40g seasoned croutons (optional)

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a saucepan over medium heat, combine the soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic granules and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
    2. Remove from heat and pour into a serving bowl. Sprinkle the top with paprika and top with seasoned croutons.


    Pumpkin puree can be purchased online.

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