Creamy Pumpkin and Thyme Soup

Creamy Pumpkin and Thyme Soup


193 people made this

This delicious, creamy soup is served at our family gatherings every year.

Lea Ogawa

Serves: 9 

  • 6 cups (1 1/2 litres) chicken stock
  • 1 1/2 teaspoons salt
  • 400g fresh pumpkin, diced
  • 1 onion, chopped
  • 2 sprigs fresh thyme, stems removed
  • 1 clove garlic, minced
  • 5 whole black peppercorns
  • 1/2 cup thickened cream
  • chopped fresh parsley to garnish

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Purée the soup in small batches using a food processor or blender.
  3. Return to pot and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in the cream. Pour into soup bowls and garnish with fresh parsley.

Recently Viewed

Reviews (1)


Very easy recipe to prepare, however I found that the soup itself was overpowered by the chicken stock and salt, so it tasted more like chicken stock than pumpkin, and this was with putting in about an extra 150grams of pumpkin. If I was to try it again, I would cut out the salt entirely, have 3C chicken stock and 3C water, and about double the amount of pumpkin. - 14 Jul 2012

Write a review

Click on stars to rate