Our Pumpkin Soup

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IMG_6341It’s getting cooler now in this part of the world and in this house that means soup! I love soup both to make and eat. Only this week Calvin asked me when I was going to make pumpkin soup again. What a great idea! Most soups are pretty easy to make but Pumpkin soup is especially easy.

So, since it’s my favourite colour (orange) I figure it would be a good one to add to the much neglected part of “Yummy Stuff” on my blog.

Apart from the Pumpkin part, you can add or take more or less of any of the ingredients listed. I like to use a whole butternut pumpkin as that’s about right for our family of 5 with maybe a little left over. I also love this recipe because I sneak in a whole lot of other veggies and no one is none the wiser 😉


  • 1T butter (you can use olive oil but I think the butter makes it taste better)
  • Pumpkin (I prefer 1 whole butternut but others work fine too) 
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 2 medium sized potatoes
  • Chicken or vegetable stock (enough to just cover all the veggies) use home made, bought or from a cube.
  • salt & pepper
  • Sour cream to serve


  1. Peel your pumpkin (my least favourite part of this recipe and I recommend a really sharp decent sized knife);
  2. Dice the pumpkin into 1-2 inch chunks;
  3. Peel and roughly chop carrot & potato into chunks;
  4. Peel and roughly dice the onion;
  5. Put a large pot on the stove and melt your butter;
  6. Add your onion and garlic until until nice and soft;
  7. Add your carrots and celery and cook for a couple of minutes to soften slightly;
  8. Add all your Pumpkin, stir and then cover with your stock until just covered. Add too much stock or water and it will be too runny;
  9. Now on a medium heat bring it to the boil and cover cooking until the largest chunks in your pot are soft to poke with a fork. (maybe 10 minutes)
  10. Once all nice and soft turn off the heat and blend it all in the pot with a stick/stab blender making sure the soup is nice and smooth and no chunky bits are left.
  11. That’s it! You’re ready to serve


Depending on taste add salt and pepper and finish with a dollop of sour cream in the bowl. Grab a nice crispy bread roll and go for it! My kids love to swirl in the sour cream and dip in ripped bits of their bread roll.




  1. Thanks for sharing this recipe. I have a lot of pumpkin soup recipes, many of which include a lot of cream or a ham hock. I made your version on the weekend, using homemade chicken stock, and it was delicious, without all the fat of my other recipes. I gave two portions to my sister, as we do soup swaps in the cooler months, and she commented on how sweet it was.

    • Hi Mandy,
      I am so glad you enjoyed the recipe. Yes all the veggie do make it rather sweet.
      My favourite part is how easy it is too!
      Thanks For Dropping In

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