How do you make pumpkin soup? Thanks

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  • Quick version.
    1. Remove skin from pumpkin by slicing it off (cutting pumpkin into chunks if easier)
    2. Microwave/boil until soft
    3. Fry onion
    4. Blend pumpkin (or mash if don’t have blender) and onion, with milk/water to taste
    5. Return to pan, add spices like paprika or chives or black pepper

  • I google everything and put simple recipe in front of the description . I see my sister in law make it and what prevents me from even learning is I hate cutting pumpkins. Maybe one day .

  • Boil chopped pumpkin and potato in some chicken stock til soft. Blend together til smooth, add more chicken stock if too thick. Fry off some finely chopped bacon and onion til soft, add to soup, simmer for a little while. Then I add a can of evaporated milk. It’s my mother in laws recipe, she used to make it for my kids and they love it

  • Pumpkin soup
    Add “Pumpkin soup” to FavouritesAdd to Favourites Pumpkin soup
    This velvety pumpkin soup recipe is great for Bonfire Night – it’s served with a splash of sherry in a hollowed-out pumpkin.
    1 x 4kg/8lb 13oz pumpkin
    125g/4oz butter
    2 medium onions, peeled, finely chopped
    1 cinnamon stick
    freshly grated nutmeg
    salt and freshly ground black pepper
    1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)
    3 tablespoons sherry
    Preparation method
    Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
    Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
    Roughly chop the scooped-out pumpkin flesh.
    Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
    Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
    Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
    Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
    Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
    Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
    Place the reserved pumpkin ‘lid’ onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
    To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.

  • i actually posted a easy recipe for tasty pumpkin soup on here in the recipe section look for thick pumpkin soup

  • peel pumpkin.
    cut into small pieces about and inch square.
    roast in the oven drizzled with oil.until soft and slightly caramelised.
    Meanwhile dice an onion and fry in a saucepan with oil and butter.
    once translucent and softened add the roasted pumpkin and a diced potato along with some homemade or store bought liquid chicken or vegetable stock or water to just cover. Simmer until potato is soft. then puree or blitz.

  • pumpkin
    chicken stock

  • I roast my pumpkin first with seasoning.

  • Ingredients

    Serves: 4
    1/2 cup diced onion
    1 tablespoon margarine
    5 cups peeled and diced pumpkin
    3/4 cup diced potatoes
    2 cups (500ml) water
    1 chicken stock cube
    1 pinch ground ginger
    1 pinch ground nutmeg
    salt and pepper to taste
    2 cups (500ml) milk

    Preparation:30min › Cook:20min › Ready in:50min

    1.In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender.
    2.Add milk, blend until smooth and serve.

  • Yeah, I say keep it simple and just go with the things you and your family like.

  • Thank you to everyone that told me how to make pumpkin soup,I have always bought it but when someone gave me a pumpkin I was not sure what to use. Again thank you.

  • My recipe is so simple – chicken stock, butternut pumpkin, onions, a couple of carrots and season to taste. When cooked blend… yum

  • Sweet potato instead of potato adds a delicious sweet flavour to your soup. Also veggie stock, not chicken stock, is best.

  • Basically, roast the pumpkin then blend with chicken stock until you have the consistency you like. But I usually find it easier just to buy it, as chopping pumpkin can be such a pain.

  • Roast all your pumpkin and onion and I also roast potato and carrots but you want the portion to be way less than your pumpkin. Then all you do is blend it up once cooked and add some flavouring.

  • you can bake or boil your pumpkin potatoes garlic onion and leek carrot is optional. Put all ingredients in a pot and puree. Add cream and salt and pepper. So easy its child’s play.

  • peel the skin,cut into cubes,steam it and use the juice,add abit of water/skim milk,on low.choose herbs that you like,boil slowly.sweet as buttons.

  • There are some great tips here.

  • I use some vege stock, a butternut pumpkin, brown onion and salt and pepper, boil then bring to simmer and mix with a stick mixer:)

  • Pumpkin, potato , onion, stock cubs and water.. Now cook together and use a food stick blender to smooth out once all cooked

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