Marlz Pumpkin Soup

    1 hour

    This is suitable to make for a crowd or to freeze in smaller amounts for a family meal. Select ripe pumpkin as the colour is important to the visual effect.


    Auckland, New Zealand
    4 people made this

    Serves: 30 

    • 1 large pumpkin or 2 or 3 butternut squash
    • 2 large onions
    • 4 cloves of garlic or to your own taste
    • water (to cover the pumpkin)
    • milk (as needed)
    • salt and pepper
    • nutmeg

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Wash whole pumpkin and cut into pieces.
    2. Peel the onions and cut in half. Prepare the garlic cloves by peeling and roughly chopping.
    3. Put all into a large stock pot and almost cover with water. Boil till the pumpkin is soft.
    4. Cool and remove the skin and discard.
    5. Puree all vegetables with the liquid it was cooked in.
    6. To serve thin with milk, or with milk and water and reheat.
    7. The puree can also be frozen for later use.

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    Reviews in English (4)


    Easy and nice. I didnt use any milk and used veggie stock instead of water.  -  21 Nov 2010


    Easy delicious and healthy recipe.  -  29 Jan 2010


    this soup was really bland when i made it so i added 2 vegetable stock cubes to give it more taste ,now it tastes ok  -  25 Oct 2011  (Review from Allrecipes UK & Ireland)