Making kind choices in your everyday life.

Best Pumpkin Soup EVER

Posted by on Jul 27, 2014 in Soup | 2 comments

I implore you to make this heavenly soup.  Not only is it one of  the most scrumptious soups I have ever tasted but it is also quick to make, nutritious and incredibly thrifty (I worked it out to be $1 per hearty serve). It will undoubtedly give you chronic garlic breath but that is a common trade off in my house. It will make 4-6 servings.

You will need :

* 1.5kg butternut pumpkin.

* Olive Oil

* 8 – 10 large cloves of garlic (make sure it is the nice Australian grown garlic) – leave skin on.

* 2 brown onions – diced

* 2 tbsp grated ginger

* 1.5 litres of “chicken style” stock (I use the vegetarian Massel brand cubes)

* 2 potatoes peeled and diced

What to do :

Preheat oven to 200 degrees Celsius. Peel pumpkin, remove seeds and chop up. Put in baking tray and drizzle with olive oil and season with salt and pepper. Add the garlic cloves (skin still on) to the tray and roast in oven for about 30 mins.

Heat large pot over medium heat and add 1 tbsp olive oil. Add the onions and ginger and cook on low heat for 5 minutes, stirring occasionally.

Remove pumpkin and garlic from the oven. Allow the garlic to cool a bit before squeezing the garlic from their skins and into the pot, along with the pumpkin. Add the stock and potatoes and bring to boil and then simmer for about 20 mins.

Puree soup via food processor or hand held mixer.


Hope you enjoy it as much as I did.



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  1. One Small Life

    Wow. I have been looking for a really good, but not too complicated pumpkin soup recipe for ages – and you may have nailed it. It sounds delicious and I can already feel the warmth the ginger adds. I am going to try this soon. Yum! Thanks. x

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