Simple pumpkin soup

Simple pumpkin soup



  • 1 butternut pumpkin, peeled de-seeded and cubed
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and roughly chopped
  • 1 onion, diced
  • 2 tbsp olive oil
  • 4 tbsp chicken flavoured stock cubes
  • Salt and pepper


Heat oil in a pan and fry all vegetables until golden.

Add 2 litres of boiling water to the pan and stir in stock cubes.

Bring to the boil and simmer for 20 minutes until all vegetables are soft.

Using a stick mixer liquefy all the soup until it‰s nice and smooth.

Taste and season with salt and pepper accordingly.


  • This is a simple but tasty recipe that even the children can have a go at and still get a good result.
  • I fry the vegetables first as it is a great way to deepen the flavour by activating the natural sugars.
  • You can experiment with this recipe by adding different flavours such as a red curry paste for a Thai flavour.
  • I prefer to just serve it with a dollop of sour cream and a sprinkle of fresh chives alongside some crusty bread.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder

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