Spicy Pumpkin Soup


"This soup is a favourite in my home. It is easy and full of flavour. Using Butternut pumpkin is best - however and ripe pumpkin will do. Sweet potato or Yams may also be substituted for those with diet restraints. All measurements are Australian."
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1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Fry pumpkin, onion & garlic in butter and oil using a large heavy based saucepan or crock-pot.
  2. Once slightly caramelised, add warm stock. If the stock does not cover atleast half the pumpkin mix, add some water (if you have more stock use it)
  3. Leave to simmer until pumpkin is very tender - falling apart when you touch it.
  4. Add pumpkin mix to blender or food processor, being careful of steam expansion, and belnd until smooth. If there are lumps, remove by straining.
  5. Return pumpkin mix to saucepan on medium heat. Add spices, salt & pepper and water until you reach the desired consistancy. (I like to have it thicker in winter)
  6. Add cream and fresh corriander. Heat through but DO NOT boil.
  7. Serve with crusty bread and a dollop of sour cream topped with chives.


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