Easy Creamy Pumpkin Soup

    40 minutes

    In winter, there's nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup. This recipe is ridiculously easy and quick to make!!


    South Australia, Australia
    43 people made this

    Serves: 6 

    • 1 - 1.5kg butternut pumpkin
    • 1 large onion, finely diced
    • 2 teaspoons chicken stock powder
    • water, to cover
    • 1/2 thickened cream
    • 1/2 cup whole milk

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Peel (seeds removed) and cut the pumpkin in cubes of roughly 5cm size.
    2. Add to a large saucepan. Add diced onion and chicken stock.
    3. Cover with water, just enough that it covers the top of the pumpkin.
    4. Cook on high until the water boils then turn down to low until the pumpkin is tender. Once cooked, cool and drain around 3/4 of the liquid being careful not to lose any of the pumpkin or onions.
    5. Using a food processor or blender, puree soup in small batches (1 cup at a time).
    6. Once all the soup has been pureed, place the soup back on low heat and add the cream and milk. Stir until hot.


    1/2 teaspoon ground nutmeg can be added if so desired. This soup is best served hot with crusty rolls.

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    Beautiful for those winter days  -  18 Oct 2015