A bowl of hot, thick and creamy pumpkin soup is a favourite family meal here, especially during the cold winter months when we are craving comfort foods.
This classic pumpkin soup recipe is so easy to prepare with common household ingredients, plus is fast to cook as you just boil it all together, then blend and serve. A big bowl of this soup also packs a good nourishing serve of veggies.
This recipe is what my mum made when I was a kid, and to me is still hands-down the best pumpkin soup recipe out there. Enjoy it as is, add your favourite toppings (bacon pieces, fresh herbs, croutons), a swirl of cream, or with a side of garlic bread to dip in the soup.
1kg pumpkin, peeled and deseeded, chopped
1 small onion, chopped
1 large carrot, chopped
1 small stalk celery, finely diced
2 potatoes, peeled and chopped
3 cloves garlic, crushed
4 cups chicken or vegetable stock
1/4 cup cream
Salt & pepper, to taste
1. Place all ingredients, except for cream and salt and pepper, into a large saucepan or pot on high. Bring to a rapid boil, then turn down the heat to medium-low and allow to simmer for 20-30 minutes until all vegetables are soft.
2. Remove from heat and carefully blend using a stick blender until smooth. Stir through cream and salt or pepper if using.
3. Serve with your favourite toppings or sides.
Slow Cooker: Reduce stock to 2 cups (not 4). Place all ingredients except cream and salt/pepper in slow cooker, and cook on High for 3-4 hours or Low for 6-8 hours. Check the soup an hour before the end of cooking time to see if the mixture requires any extra stock, and add if needed (warm the stock before adding). Turn off slow cooker, blend and stir through cream and salt/pepper. Serve.