Creamy, Velvety Pumpkin Soup

This’ll warm the cockles 0f your heart right up, friendo!


1kg Pumpkin – peeled, chopped, deseeded

2 Onions – diced

3 Cloves of Garlic – crushed

1 teaspoon of Cumin (or coriander, basil etc. whatever you have handy)

1 Carrot – chopped

1 Litre of Vegetable Stock (or Chicken Stock)

1/2 Cup Cream

Olive oil

Salt and Pepper to taste


Heat up a bit of oil in a large saucepan on a medium heat.  Add the onions, garlic and cumin, gently cook for about 5 minutes.

Add Pumpkin and Carrot to saucepan, cover and bring to the boil.  Cook until the the vegetables are soft, then uncover and take off the heat.


The next step is about pureeing the mixture and you don’t want to get burned OK?  Ensure the mixture has cooled off a bit.

Now you can puree the vegetable mixture in a food processor or with a blender – or you can go old school and push through a sieve.

Add the cream, pop back on the heat in the saucepan to a gentle simmer.

Add Salt & Pepper – taste – add more Salt & Pepper if req.

Serve with fresh herbs, croutons or bacon bits.  Yummo!

**PS:  If this is your first time, you should totally check out my free e-mag!

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