Pumpkin soup for 8 people

    You can serve this soup hot or cold, whichever you like better. Add whipped cream sprinkled with chives to cold soup servings and put a bowl of croutons on table to which people can help themselves.


    Sussex, England, UK
    2 people made this

    Serves: 8 

    • 2 1/2 Australian blue pumpkins, peeled and seeded
    • 850ml (1 3/4 pt) chicken stock
    • 4 medium tomatoes, chopped
    • 1 onion, chopped
    • 6 spring onions, trimmed and chopped
    • salt and pepper to taste
    • 300ml (½ pt) cream

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

    1. Cut pumpkin into medium pieces, simmer with stock, tomatoes, onions and spring onions until tender. Puree in blender and season with salt and pepper.
    2. Add cream just before serving if soup is to be hot, and after chilling if served cold.


    This soup works equally well with any other pumpkin varieties if you cannot find Australian blue pumpkins, or with butternut squash.

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