Go Back
Email Link
Print
Recipe Image
Notes
Pumpkin Soup
Pumpkin soup is what I call 'soul food' - healthy, hearty, warming, and tasty. Perfect as a starter, or on its own as a simple main meal. Serve with crusty garlic bread and a crunchy side salad - delicious!
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
5
mins
Cook Time
25
mins
Total Time
30
mins
Course
Soup
Cuisine
American
Servings
4
people
Calories
156
kcal
Equipment
Large saucepan/ pot
Ingredients
1.5
pounds
pumpkin, chopped (I prefer butternut squash)
750 grams
2
ounces
butter (about half a stick)
50 grams
2
large
onions, finely chopped
½
pound
potatoes, chopped
250 grams
3
cloves
garlic, crushed
4
cups
chicken stock
2
tablespoons
tomato paste
2
tablespoons
grated parmesan cheese
1
dollop
sour cream, optional
⅓
teaspoon
paprika
salt and pepper, to taste
Instructions
Chop the pumpkin into large cubes, discarding the skin and seeds.
Sweat the onion in butter in a large saucepan until the onion is clear and the mixture is fragrant (approx 3 minutes).
Add the pumpkin, potato, garlic, and paprika and sweat for another 2 minutes.
Add chicken stock and tomato paste, cover and simmer for 20 minutes (or until the pumpkin and potato are tender).
Using a hand blender, blend ingredients to form a soup consistency.
Serve sprinkled with grated parmesan cheese (and dollop of sour cream – optional).
Video
Notes
Difficulty: Easy (don’t let the “sweating” put you off!).
Keyword
pumpkin, pumpkin soup, pumpkin soup recipe