Total Time
40mins
Prep 20 mins
Cook 20 mins

Something a little different

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

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.

kelly.crout December 14, 2014

This was delicious. I was lazy and used 1 15 oz can of pumpkin puree. I kept the broccoli amount the same, but added 5 cups of broth and skipped the milk. I wanted to stretch it, and I came out with 6 generous and still thick servings. The taste was SO good. I'd like to try adding parmesan to my bowl too.

yogiclarebear November 11, 2008

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