Pumpkin Soup

Recipe Image

LizaThese recipe quantities can be doubled or tripled very easily and it freezes well. Freeze the soup without adding the milk. Write a note on the lid to remind yourself to add it before serving


  • 1 kg pumpkin, peeled and cut into chunks (Crown Prince are the best)
  • 2 onions, peeled and quartered
  • 2 garlic cloves, peeled
  • 2 teaspoons sugar
  • 2 teaspoons chicken stock powder
  • 2 teaspoons green herb stock powder
  • 1/2 teaspoon grated nutmeg
  • 4 cups water


Bring all ingredients to the boil in a big saucepan. Cook until the vegetables are tender, (15-20 mins – depending on size of pumpkin chunks). Puree in batches until smooth. When serving, dilute the thick soup with milk and season to taste.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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