Total Time
40mins
Prep 15 mins
Cook 25 mins

Thick creamy pumpkin soup. A great winter warmer.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 leeks, thinly sliced
  • 2 carrots, chopped
  • 3 garlic cloves, crushed
  • 1 13 kg butternut pumpkin flesh, chopped
  • 3 cups water
  • 3 teaspoons chicken stock, concentrated (powder, cube, paste etc my stock is quite dense so you may have to adjust amount according to what b)
  • 180 ml cream
  • pepper

Directions

  1. Heat the oil in a pan add leeks and garlic and cook until soft.
  2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.
  3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.
  4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.
  5. Makes about 6-8 servings great for lunches or as a starter.
Most Helpful

4 5

This was a really nice pumpkin soup. I added garlic and onion salt to taste. Thanks! Made for April Aussie/Kiwi swap.

I always love having pumpkin soup this time of year, so I really enjoyed this one. I think adding the leeks was a nice change and a nice touch, as well.

5 5

Really enjoyed this for lunch today, the only change I made for to use Vegetable Stock instead of water. I did remove the liquid as suggested but ended up putting most of it back in, it was so thick but full of flavour and served with Herb Toasts made for a great lunch, thank you The Flying Chef, made for Aussie/Kiwi Swap #40 May 2010.