Quick and Easy Pumpkin Soup

So easy the kids can make this one.


1kg of Jap or Kent pumpkinpumpkin soup

1 large onion (chopped)

2-4 cloves garlic (crushed)

2 tablespoons butter

Pinch of cracked pepper – to taste

1 cinnamon stick

2 teaspoons chicken stock powder

water to just cover

To Serve

fresh coriander leaves -finely chopped

sour cream or yoghurt to serve


  1. Gently heat the chopped onion, garlic, cinnamon stick and pepper in the butter until the onion is transparent
  2. While the onion is cooking – Peel, seed and dice the pumpkin into 2-3 cm cubes
  3. Mix the pumpkin into the onion and butter mixture and coat the pumpkin.
  4. Cook gently for about 5 – 10 minutes until the outside of the pumpkin pieces begin to soften
  5. Add only enough water to cover the pumpkin , add chicken stock powder (CAUTION- too much water will dilute the flavour – less is more here).
  6. Simmer for 10 minutes or until the pumpkin is soft.
  7. Remove the cinnamon stick
  8. Blend with a wand /stick blender until smooth
  9. Serve with crusty bread covered with melted cheese
  10. Drizzle each bowl with sour cream or yoghurt and Sprinkle with finely chopped coriander.
  11. Enjoy!!

Optional extras

Add sweet potato or carrots to the pumpkin pieces for a richer flavour.

Add curry spices for something a little different

Use coconut cream and water to cook the pumpkin.