The ultimate cold weather classic, this pumpkin soup recipe is an absolute breeze to make.
I think we can all agree that pumpkin soup is a universally loved dish. And with that means there are many variations with each person claiming their recipe is THE pumpkin soup recipe. A quick google shows me Thai style recipes, roasted pumpkin variations and pumpkin and ginger versions...but if you're after something simpler, you've come to the right place. My version is delicious (of course) and easy. There's no roasting. There's no coconut milk. It's just pumpkin (and some other veg) in all its tasty glory.
What better time to post a soup recipe than in mid May where the local temperature today hit a minty fresh low of 14ºC and as a Queenslander I started every work conversation with "how *COLD* is it today????" I respect that if you live literally anywhere else 14ºC is a crisp summer's day but not here my friends. These kind of lows are not normal for us sunshine state folk.
Anyway, pumpkin soup is really an all-year-round kind of meal, especially if you have air conditioning and an appetite for simple suppers. I recommend you go forth and make this recipe.
Pumpkin Soup
Ingredients
- 1 kg pumpkin I used butternut
- 1 medium sweet potato approx. 250g
- 2 large potatoes approx. 500g
- 1 large carrot
- 1 brown onion
- 4 cloves garlic
- 1.5 L vegetable stock
- ⅔ cup cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 rashers middle bacon optional
- Sour cream and chives to serve
Instructions
- Prepare your vegetables: peel away the skins and chop pumpkin, sweet potato, potato, carrot and onion into large chunks of similar size. Place them all into a large pot, along with garlic cloves.
- Cover vegetables with stock and place on the stove over high heat. Bring soup to a boil and then reduce to a simmer. Cook for one hour, or until all vegetables a soft.
- Blitz your soup using a stick blender or high powered blender (you may need to do this in batches). Add cream, salt and pepper and stir to combine.
- Meanwhile, if using, dice your bacon and pan fry until crispy. Stir this through your soup.
- Serve with a dollop of sour cream and sprinkling of diced chives.
Look for more pumpkin recipes? Try my pumpkin pasties or mini pumpkin pies.
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