Pumpkin soup

Last updated: 15 December 2020
Preparation: 15 minutes
Cook: 10 minutes
Servings: 4 servings
Dietary: Vegetarian


1 onion, finely chopped
1 clove garlic, finely chopped
150g floury potatoes, diced
2 carrots, diced
450g pumpkin flesh, cubed
650ml (2⅔ cups) vegetable stock
10g ginger root, grated (optional)
½ tsp lemon juice
freshly ground black pepper
1 pinch grated nutmeg


parmesan cheese, grated
toasted crusty bread


  1. Heat the butter in a large pan and cook the onion and garlic until softened. Add the potatoes, carrots and pumpkin and cook for a few minutes.
  2. Stir in the vegetable stock, bring to a boil, then cook gently for 10 minutes until the vegetables are soft. Puree in a blender or push through a sieve. Add a little more stock if desired.
  3. Add the ginger and season with lemon juice, salt, pepper and nutmeg. Reheat gently.
  4. Pour into warm serving bowls. Garnish with parsley, parmesan and black pepper. Serve with toasted bread. Store in the refrigerator for up to two days.

Tip: No potatoes? Short on carrots? Making this a purely pumpkin affair will work just fine.


Freeze leftover soup in individual portions for quick meals for one.