Easy peasy pumpkin soup

Easy peasy pumpkin soup


17 people made this

About this recipe: A quick and easy pureed soup, which is perfect for the cold winter months. Serve with a dollop of Greek yoghurt and fresh crusty bread.


Serves: 4 

  • For the Soup
  • 1kg pumpkin flesh, cut into small chunks
  • 1 litre chicken stock, divided
  • 1-2 teaspoons caster sugar
  • salt to taste
  • pepper to taste
  • To Serve
  • 150g plain Greek yoghurt, room temperature

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Place pumpkin with 1/3 of chicken stock into a deep pan. Cover and simmer for 15 minutes over low heat or until pumpkin is soft.
  2. Remove from heat and puree with a hand blender. Add remaining chicken stock, sugar, salt and pepper. Cook for a few more minutes.
  3. Serve hot with yoghurt.

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