Total Time
30mins
Prep 5 mins
Cook 25 mins

This is my mothers recipe. I like it because of the full favour of the pumpkin and also because it is lovely on a cold winters day.

Ingredients Nutrition

Directions

  1. Peel all vegetables and chop roughly.
  2. Place all ingredients into a large saucepan or stockpot.
  3. Bring to the boil and simmer, uncovered, until vegetables are very soft and tender.
  4. (Approx. 25 mins).
  5. When cooled slightly, puree in food processor, or use a hand held blender to puree in the pot.
  6. Serve with fresh, crusty bread.

Reviews

(4)
Most Helpful

I made this soup for our Harvest Cookathon, my family loved the flavours and the colour was great too. I served with a dollop of sour cream and a sprinkling of fresh parsley.

Evie* September 15, 2002

Thank you Lynne for an easy, quick Aussie pumpkin soup recipe!

trevmeg29 August 16, 2002

it was too confusing to me-some of the things in the ingredients and what to do. i didn't like this recipe. iloveyou

iloveyou November 20, 2001

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