Creamy Pumpkin Soup Recipe
Updated: Apr 28
"This is a classic, easy pumpkin soup that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!Don’t forget the hot buttered crusty bread for dunking!"
Ingredients for Pumpkin Soup:
- 4 tbsp Olive Oil
- 2 Onions, finely chopped
- 1kg ( 2.2 lbs) Pumpkin, chopped
- 2 chopped carrots
- 1l ( 4,22 cups) Vegetable Stock or water with 2 vegetable bouillon cubes
- 2 cloves Garlic, peeled and crushed
- 1/2 tsp Cumin
- 1 tsp Chilli Powder
- Salt and Pepper to taste
How to make a Creamy Pumpkin Soup
In a large soup pot, heat two tbsp olive oil. Add in the onions and crushed garlic and cook until the onions are translucent, about 5 minutes.
Add the water with the vegetable bouillon cube or the vegetable stock to the pan.
Add the pumpkin & carrots and bring to the boil, then simmer for 20 minutes until the carrot is soft.
Puree with a stick blender and season the mixture with salt, pepper and chili powder.
Bring back to the boil and cook for another 5 minutes.