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Pumpkin Soup

Ready in 50 mins

Recipe by Caroline Comer-Stone 

Pumpkin Soup is not only a wonderful warming soup ideal for slimmers but is also fantastic for entertaining. The pumpkin flesh freezes wonderfully well for use throughout the winter.

Preparation Time

20 Minutes

Cooking Time

30 Minutes

Ingredients for Pumpkin Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

1 oz butter
1 medium onion
8 oz carrots
7 oz potatoes
2 lb pumpkin flesh
2½ pints chicken or vegetable stock
¼ pint milk
  grated nutmeg
1 teaspoon demerara sugar
  salt & pepper

How to Cook Pumpkin Soup

  1. Melt the butter in a large pan. Peel and finely chop the onion and cook gently in the butter for about 5 minutes without colouring. Peel and chop the carrots and potaotoes and add them to the pan along with the stock and the chopped pumpkin flesh. Bring to boil and simmer gently for about 20 minutes until the vegetables are cooked right through.
  2. Liquidise until well blended then add the milk, grated nutmeg, demerara sugar and salt and freshly ground black pepper to taste. Serve with warm bread rolls or parmesan toasts.
CAROLINE COMER-STONE'S HOT TIP:
Don't waste those pumpkins at Halloween. When Halloween is over, use the flesh from the carved pumpkins to make the soup!