Pumpkin Soup

Serves: 6




  1. Heat the olive oil in a saucepan over low heat and cook the onion for 5 minutes. 
  2. Add the garlic and cook for 1 minute; add the pumpkin and vegetable stock. 
  3. Season with salt and pepper. 
  4. Bring to the boil, reduce heat to low, cover and simmer for 30 minutes.
  5. Remove from heat and puree with a blender until smooth. 
  6. Add the cream, salt, pepper and cumin and blend. 
  7. Pour into soup bowls and serve with croutons. 


  • 1kg peeled pumpkin, cut into pieces
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 6 cups vegetable stock (or chicken stock)
  • Olive oil
  • Salt 
  • Pepper 
  • Cumin (optional)
  • Croutons