Pumpkin Soup

Pumpkin soup is a firm favourite winter warmer, worldwide.  To add extra flavour and body to the soup, you can roast the pumpkin with onion and garlic seasoned with nutmeg instead of boiling it.

2 cups vegetable stock
750g butternut pumpkin chopped
2 onions chopped
2 cloves garlic, halved
¼ teaspoon ground nutmeg
2 cups water


  1. Add stock and water into a large pot and bring to boil.
  2. Add pumpkin, onion, garlic and return to boil then reduce heat until pumpkin is soft.
  3. Drain vegetables through a colander and save liquid.  Put vegetables into a food processor and blend until smooth.
  4. Mix puree with the liquid until it reaches desired consistency.
  5. Season with nutmeg, pepper and salt and garlic with a drizzle of extra virgin olive oil and rocket if desired.

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