My recipe is basically along the lines of the ones here, however I don’t use potatoes and I use cream. What I love about home made soup is that you can take many recipes and take out what you like and add what you want.

A quick way ,I do is ,pumpkin ,potatoes& onion,dice &cook good while salt &pepper ,then blend ,last moment add cup milk stir thru ,ready to eat .

My recipe for pumpkin soup is pretty much along the lines of all the above…but usually add potatoes to thicken the soup as it can sometimes be watery depending on which variety of pumpkin you’ve used.

Pumpkin Soup recipe: ingredients: One half butternut pumpkin, 4 to 5 potatos, 2 small brown onions, oil for frying, 600 mls chicken stock, cream to serve. Method: peel onions and fry gently in oil until well cooked. Peel pumpkin and potatos and cut into small pieces. Then add this to fried onions in pot. Add the chicken stock and boil until all vegetables are well cooked. When cooked, blend the soup and add cream and freshly cracked black pepper. Serve with crusty bread rolls.

I like to use jap pumpkin as it is sweeter & easier to peel & cut. I fry 1 chopped onion & a teaspoon of curry powder. Add pumpkin & pour in chicken stock until pumpkin is covered. Salt & Pepper to taste then simmer until pumpkin tender. Use a hand blender to puree & serve with a dollop of sour cream & chives.

I make a delicious butternut pumpkin soup

1kg pumpkin flesh, diced
100g onions, finely diced
50g unsalted butter
1 cups (500ml) stock
1 cup (250ml) thickened cream
salt and white pepper, to taste
2 potatoes, peeled and finely diced

Heat butter in a saucepan and saute onions until soft and translucent.
Add pumpkin and potatoes then simmer for a few minutes. Season with salt and pepper then add stock.
Simmer soup for about 15-20 minutes over low heat. If soup is too thick add more stock.
Puree soup with a hand blender.
Stir in cream and heat again but do not boil.

in the base of pot, fry up a finely diced onion and 2 cloves garlic minced. in the same pot place, Half large pumpkin, peeled and cubed, 4 potatoes peeled and cubed. boil in veggie stock to just cover, boil until falling apart soft, blend, season with salt and pepper, add a cup of cream, stir well, serve.

my Greengrocer at Victoria Market gave me this pumpkin soup recipe
Braise off an onion and celery
Add one Butternut Pumpkin
Add a tablespoon of Red Thai Curry ( I like a bit of a tang)
add one litre of vegetable stock
and cook until the vegetables break down
Add some Greek Yoghurt and there you go.

HEARTY TASTY PUMPKIN SOUP

This soup is ideal to warm the cockles of your heart when the cold of Winter seeps into your bones. It’s easy to make, tastes delicious, and freezes well.
Ingredients (serves 6)

750 gm Butternut Pumpkin (peeled & cut into small chunks)
2 large Brown Onions (peeled & diced)
250 gm Potatoes (peeled & cut into small chunks)
2 Granny Smith Apples (peeled, cored & diced)
3 cloves Garlic (crushed)
3 Chicken Stock Cubes
1 litre Water
2 tablespoons Teriyaki Sauce
Sprinkle Chilli Powder (or dash Tabasco Sauce)
1 cup Cream
Pinch Salt & Pepper (to taste)
1 tablespoon Parsley (finely chopped)

Method …
Peel pumpkin, cut into small pieces, and place into large saucepan. Add chopped onions, peeled & chopped potatoes, apples, garlic, stock cubes & water.
Bring to the boil, reduce heat & simmer uncovered for 25 minutes or until vegetables are very soft & tender. Put vegetables & liquid in a blender and process until smooth (you can do this in the saucepan if you have a “stick” blender).
Return mixture to saucepan, add Teriyaki sauce, chilli or Tabasco, cream, and salt & pepper to taste. Bring to the boil, stirring, then reduce heat and simmer for a further 5 minutes.
Ladle soup into bowls & top with a sprinkle of chopped parsley and some ground black pepper. Serve with crusty bread and cheese.

Notes …
This is my own variation of my Nanna’s Pumpkin Soup. I’ve added a few things to it, and I prefer to use Butternut, but you can make it with the pumpkin of your choice. I sometimes serve it with a dollop of cream in the middle, and some rich Garlic Bread, or crusty bread with some grilled cheese on it. If you want to make it healthier, with less calories, substitute the cream in step 3 with water, and instead of a dollop of cream when serving, use a dollop of Light Tzatziki.

1 Kg Butternut pumpkin
1.5 litres of water
2 medium potatoes
3 cloves of garlic
2 vegetable stock cubes
300ml cooking cream

Method:
Bring the 1.5 litres of water to the boil.
Dice the pumpkin and potatoes in cubes and place in the boiling water.
Add garlic and stock cubes and simmer until vegetables are tender.
Blend soup and return to pan, add cooking cream and stir.
Gently reheat and serve.