Pumpkin Soup

Winter is truly upon us, and all I want to eat is soup, stews and casseroles. Anything warm and hearty that can be served in a bowl is on the menu for me this cold season.


Every year, many people in the community go without heating, medical and dental treatment, and a warm meal. Between 25-31 July, the Salvation Army hosts their ultimate Souperhero Challenge, inviting one to live on nothing but soup for the full 7 days. The challenge helps raise awareness, and funds to improve the lives of struggling citizens.

To show my support for the Souperhero Challenge, I’ve put together my favourite recipe for wholesome, soul-warming pumpkin soup, which not only tastes delicious, but also acts like a big wooly jumper for your insides, while still being nice and healthy.



Pumpkin Soup
Serves 6

1kg butternut pumpkin, chopped into 3cm cubes
1 brown onion, cut into quarters
3 cloves garlic, peeled
2 medium carrots, peeled and chopped into chunks
3 potatoes, scrubbed and quartered
1L vegetable stock (salt reduced)
1 cup skim milk OR 1/2 cup cream
Salt and black pepper to taste
Low fat plain Greek yoghurt to serve
Pumpkin seeds to serve

1. In a large pot, add all vegetables, and pour over stock.
2. Allow vegetables to boil for approximately 30-45 minutes, or until very soft. If water level drops, top up with water.
3. Once cooked, pour in milk or cream, and add salt and pepper to taste. Scoop out vegetables and liquid into a high powered blender in batches or use a hand stick blender to blend until smooth.
4. To serve, top with a spoonful of Greek yoghurt and sprinkle with pumpkin seeds.

There are many other amazing ways you can be involved, including the Souper Soup-Off, Souper Lunch and Souperhero Dress Up Day. For more information on the Souperhero Challenge, check out their website here.