Pumpkin Soup

Pumpkin soup


Pumpkin soup is a family favourite that is easy to make and kind to the budget. Using butternut pumpkin, nutmeg, chicken stock and a little sour cream at the end, you can have this soup on the table in an hour.


  • 4-6 cups butternut pumpkin (roughly diced)
  • 1 large carrot (roughly diced)
  • 1 large onion (roughly diced)
  • 3 chicken stock cubes
  • 1 teaspoon nutmeg
  • salt & pepper (to taste)
  • 3-4 cups water
  • half a cup sour cream (optional)
  • Parsley or basil for garnish


Place water, pumpkin, onion, carrot, nutmeg, chicken stock, salt and pepper in large pot and bring to the boil.

Simmer for 1 hour or until pumpkin is tender

Remove soup from heat and puree soup in a blender.

Return soup to pot and heat through.

Add half a cup of sour cream, stirring through without boiling.


  • For a special touch you can serve soup in fresh breadrolls with the centres scooped out. Warm rolls in the oven first.
  • Garnish with a swirl of sour cream and parsley or basil.
  • Roasted pepitas and a few drops of balsamic vinegar make for a tasty topping.

Serving Suggestions


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