Butternut Pumpkin Soup

    (72)
    50 minutes

    A creamy butternut pumpkin soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.


    68 people made this

    Ingredients
    Serves: 6 

    • 1kg butternut pumpkin, cubed
    • 2 onions, chopped
    • 1 tablespoon butter
    • 4 cups (1 litre) vegetable stock
    • 1/2 cup (250ml) thickened cream
    • salt and pepper to taste
    • dash ground nutmeg
    • dash ground cloves
    • dash ground cinnamon

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large microwave safe dish combine pumpkin, onions and butter. Cover and microwave on high for 4 minutes.
    2. Peel pumpkin. Stir in stock and cook on high for another 20 to 25 minutes or until pumpkin is tender.
    3. Puree pumpkin, onions and stock in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavour with nutmeg, cloves and cinnamon to taste.

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    Reviews and Ratings
    Global Ratings:
    (72)

    Reviews in English (56)

    by
    111

    This soup has been a staple in our house for at least 30 years but I make it slightly different than this recipe. I lived in Australia for many years and it is a common soup there. They call it Pumpkin Soup and you can get it at most restaurants and diners. Here;s the recipe I use: 1 large butternut squash peeled and cubed 1 large sweet onion peeled and diced 1 can chicken broth 1 can eveporated milk additional milk to thin it out nutmeg Put the squash, onion and chicken broth in a soup pot and bring to a boil. Simmer until the squash id well done...about 15 minutes. Add evaporated milk and mash with a potato masher or whiz with a hand held stick blender. If it's too thick add some regular milk until it's the consistency you want. Add a dash of nutmeg. Serve with a crusty bread. I just made some 2 nights ago and used a new chicken broth that made it even better than before. It was College Inn Culinary Broth Thai Coconut Curry. I have to get more so I always have some in the cupboard.  -  29 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    90

    This was delicious; however I used chicken broth instead of the vegetable broth. Also I added 1/8 teaspoon each of the nutmeg, cloves & cinnamon & black pepper plus 1/4 teaspoon of salt. Can't wait 'till lunchtime to have more.  -  25 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    63

    This is a great "fall" soup! I peeled the squash first, used chicken broth, and cut the onion by half. I used evaporated milk instead of heavy cream to cut some calories. Delicious with a salad and crusty bread!  -  16 Oct 2005  (Review from Allrecipes USA and Canada)

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