Simple Pumpkin Soup

It’s starting to get a little chilly in Brisbane now… ok… so our winter is like summer for many of you, but it’s still cold enough to enjoy a rich warming soup in the evening. The other thing at this time of year is… EXAMS…so food needs to be healthy, quick and full of vitamins.

Pumpkin soup (that’s squash to the North Americans) is one of my favourite soups, it is super tasty, unbelievably easy and I get to eat it all by myself! For some reason K doesn’t like pumpkin soup (but he likes pumpkin in everything else, go figure?).

Leek and sage are pumpkin’s natural companion flavours, with a little oil, salt, pepper and water, and that’s it! 6 ingredient soup (plus water, no need to be a pedant).

Pumpkin soup with yoghurt and a little fresh cracked pepper



Pumpkin Soup
Serves 6, 10 minutes preparation plus 35 minutes cooking

1 large leek, sliced (keep the tough green top for your stocks!)
1 tbs of oil
1 kg of pumpkin, diced in large chunks
15 sage leaves
Salt and pepper
Water

This is a good start to almost any soup


In a large saucepan, fry the leek in the oil with a good pinch of salt for about 5 minutes until soft.

That is a good coloured pumpkin, try to find rich orange pumpkin as it will taste so much better.


Once your leek is soft, add the pumpkin, sage and cracked pepper, then cover add water to the pot until the pumpkin is just covered.

Ready for blending


Simmer for 20 to 30 minutes until the pumpkin is soft.

When the pumpkin is soft either use a stick blender or carefully use a blender to process until the mixture is super smooth.

Serve with a dollop of yoghurt.

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This entry was posted in Frugal Foods, Healthy and Tasty, Main Dishes, Soups, Vegan and Delicious, Vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Simple Pumpkin Soup

  1. Laurie says:

    I have never used sage in pumpkin soup. I shall have to try it when Fall comes around.

  2. Christina says:

    That is so much simpler than the recipe I’ve always used. And leek nom! Will try this

  3. trkingmomoe says:

    I will try this in the fall also I bet it would be good made from acorn squash.

    • I’m so passionate about eating food in season that I am always posting recipes that have the wrong ingredients for the current season of the Northern Hemisphere! So try to remember this for a few months from now!

      Maybe I should do a seasonal retrospective every 6 months to sum up the season I just went through and inspire you for the season you’re entering?

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