Classic Butternut Pumpkin Soup

    30 minutes

    Butternut pumpkins are super value for money and so easy to turn into a delicious creamy soup. You can also use other pumpkins like Jarrahdale or Kent.


    New South Wales, Australia
    23 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1/2 onion, diced
    • 2 cloves garlic, diced
    • 1 teaspoon curry powder
    • 1/2 teaspoon cumin
    • 6 cups chicken stock
    • 1 butternut pumpkin, peeled and cubed
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.
    2. Stir in the curry powder and cumin and stir 1 minute more.
    3. Add stock, pumpkin and salt and pepper. Bring to a boil and reduce to a simmer. Partially cover the saucepan and simmer 10 minutes until the pumpkin is just tender.
    4. Working in batches if necessary, puree the soup in a blender (or do it directly in the saucepan with an immersion blender. Reheat before serving!

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