Pumpkin Soup Base Recipe

Recipe by JustJanS
READY IN: 1hr 15mins
YIELD: 5 Litres




  • Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).
  • Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).
  • Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).
  • Blend or process until smooth.
  • Cool quickly and freeze in 5x1 litre portions.
  • *Thissoup is really quite thick at this stage, so when thawed you can add:
  • *1/2cup of cream and nutmeg for a traditional finish.
  • *1/2cup of cream, crispy bacon and thyme.
  • *a220g can of tomatoes for another change of flavour.
  • *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.