Pumpkin soup for 8 people

Pumpkin soup for 8 people


1 person made this

About this recipe: 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.

ThePumpkinQueen Sussex, England, UK

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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