Classic Pumpkin Soup

There are few better ways to celebrate the beauty of Autumn pumpkins than by making them shine in this simple, hearty soup. Lovely on its own with some nice bread and a green salad, it also makes a great base for flavours like Thai or Indian – you could even use it as pasta sauce! Use eating pumpkins like Jap – known as Kabocha in the US, Butternut, Queensland Blue and Acorn.

Pumpkin Soup - Autumn - Seasonal Sunday Lunch

Classic Pumpkin Soup
Recipe Type: Starter
Cuisine: Australian
Author: [url href=”” target=”_blank” title=”Jennifer Jenner – author”]JJ[/url]
Prep time:
Cook time:
Total time:
Serves: 4-6
A little bit of chopping, a quick saute, simmer and blend – with a Pumpkin Soup this simple, delicious and versatile you’ll never need to buy the pre-made stuff again.
  • 1 kg / 2.2 lbs pumpkin
  • 1 large carrot
  • 1 brown onion
  • 2-4 cloves garlic
  • 2-3 cups stock
  • Sea salt, cracked black pepper
  1. Peel pumpkin and scoop out seeds. Remove papery skins from onions and garlic.
  2. Roughly dice all ingredients and place in a large heavy-based saucepan. Saute over medium heat for 3 minutes, stirring regularly.
  3. Add enough stock to just cover the vegetables, cover pan and simmer for 30-35 minutes until all ingredients are soft when pierced with a fork
  4. Puree in pan using an immersion stick blender, or allow to cool slightly before pureeing in a blender or food processor.
  5. Serve immediately or return to pan and thin with water, milk or milk substitute to desired consistency. Season to taste with salt and pepper.
* Soup was made with Jap pumpkin, known as Kabocha in the US. Butternut, Queensland Blue or even Acorn would be lovely too. [br] * Quality pre-made low-sodium stock can be replaced with water and a good stock powder. [br] [b]Try these flavour ideas:[/b][br] Thyme & chili; Coconut milk & curry paste; Cumin & cinnamon[br][b]—[/b][br][b]Vegan | Gluten Free | Dairy Free | Soy Free | Nut Free | Refined Sugar Free | Vegetarian | Paleo[/b]

 Recipe and photo property of, and re-published with permission from, 84th & 3rd. View the original post here.


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About JJ

JJ is editor and co-founder of Seasonal Sunday Lunch. She is a recipe developer, photographer, stylist, marketing consultant, freelance writer and creator of the popular food blog 84th & 3rd. JJ believes food should be fun, healthy does not mean boring and if all else fails pie makes everything better. You can also find her on Twitter, Facebook, Google+, Pinterest and Instagram.


  1. Ooh I’ve never thought of addin carrot to pumpkin soup – I must give it a try!

  2. Heidi Murray says:

    I’m trying to make this now! Pretty damn excited>

  3. Jasmine says:

    I have made this recipe several times! It’s so yummy and I also love that it is so low calorie.

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