No Fuss Pumpkin Soup

No Fuss Pumpkin Soup





15 min


40 min
Our Reader Score
[Total: 1 Average: 5]


On a cold rainy Winters day there is nothing more soothing than a bowl of soup for lunch.

Inspired from a recipe by Donna Hay

I use home made chicken stock because the flavour is so much better than the commercial stocks. However, you can use commercial stock but purchase the the best quality you can and avoid stock cubes. Ads

If  you are vegetarian opt for home made vegetable stock.

This soup is thick, warming and filling. I served this with home made herbed bread rolls.


Butternut or Pumpkin 1.7kg
Small clove garlic crushed 1
Medium onion diced 1
Small carrot diced 1
Olive oil 1 tbsp
Flour 1 tbsp
Chicken stock 2 cups
Nutmeg 1/4 tsp
Salt & Pepper to taste
Sour Cream


  • Cut butternut into 8 pieces remove seeds but leave skin on
  • Drizzle with oil and roast in oven for 40 minutes at 185 °c – do not allow to burn or become too brown
  • In a large pot heat oil then add onion and garlic. Cook until onion is soft
  • Add diced carrot and mix well
  • Mix in flour and cook for about 1 minute
  • Gradually add chicken stock making sure you stir as you add to avoid lumps. Do this off the heat
  • Bring to boil and cook until carrot is very soft
  • In the meantime allow butternut to cool to touch
  • Scoop flesh from the skin and add to pot
  • Cood for a further 30 minutes on a simmer
  • Using a blender or stick blender puree the soup until smooth
  • Add extra stock or water if too thick
  • Serve with a dollop of sour cream and warm bread rolls

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