Creamy pumpkin soup is a common plate in autumn months in most of the world, but for Aussies is an absolute favorite.
It calls for a handful of ingredients and is a perfect choice for a quick dinner or light lunch. Preparation is as easy as it gets and gives you space to elevate the soup in multiple ways.
- 700g peeled pumpkin (squash, jap, or mix)
- 2 tbs olive oil
- 2 medium potatoes (250-300g)
- 2 medium yellow onions (200-250g)
- 3 chicken stock cubes
- 1l water
- 2.5 dl heavy cream
- Peal the pumpkin, remove the seeds, and chop in even chunks. Rub them in olive oil and season with salt and pepper.
Spread on a baking sheet and roast for 30-35 minutes on 220 degrees until it can easily be pierced with a fork.
- In the meantime, peal the potatoes and onions, and chop them coarsely.
- Place the roasted pumpkin, onions, potatoes and chicken stock cubes into a large pot and cover with 1l of water. Bring to boil, lower the heat and let it simmer until the potatoes are tender.
- Cream the mixture with a hand blender.
- Add the cream, stir to combine, check seasoning and adjust to taste.
- Serve the creamy pumpkin soup with an extra swirl of cream and buttered piece of warm homemade bread*.
* See bonus tips below
Bonus Tips for the Creamy Pumpkin Soup
- This pumpkin soup goes perfectly with freshly baked Australian dumper bread.
- One can also serve it with cream fresh or Greek yogurt topped with some finely chopped fresh chives, roasted pumpkin seeds and a swirl of olive oil as done here.
- If you want an extra smooth texture, drain the soup through a strainer after blending.
- Check out a great review of secret tips that will transform your creamy pumpkin soup.