Pumpkin and Broccoli Soup

READY IN: 40mins
Recipe by Pink Penguin

Something a little different

Top Review by kelly.crout

I made this recipe a couple of weeks ago when I was experimenting with fresh pumpkin. I was not sure how it would be with chunks of pumpkin but I have to say it was amazing! It was bursting with flavor and the flavors went well. I did use coconut milk in place of milk and I think I may have added some fresh ground ginger and some cilantro on top with cheddar.

Ingredients Nutrition


  1. Slice the top off the pumpkin.Set aside.
  2. Remove the seeds and stringy inside from the pumpkin. Set aside.
  3. Scoop out as much flesh as possible without damaging the shell and roughly chop it.
  4. Heat the oil in a medium saucepan and saute the onions for 1-2 mins, till soft.
  5. Stir in the garlic, thyme and pumpkin flesh. Season.
  6. Pour over the stock and bring to the boil. Cook for 4-5 minutes.
  7. Stir in the broccoli and cook for a further 3-4 minutes.
  8. Blend the mixture, add the milk and heat through.
  9. Servein the reserved pumpkin shell.

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