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Pumpkin Soup

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Creamy and packed with pumpkin flavour, this soup is liquid comfort.


  • 1 1/2kg hokkaido pumpkin (3.3oz)
  • 1 very large onion
  • 1 tablespoon olive oil
  • 1l vegetable broth (4 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • a handful of fresh sage
  • 100ml heavy cream* (1/2 cup)


  1. Cut the pumpkin in half, scrape out the seeds, peel, and cut into bite size pieces.
  2. Cut the onion into small pieces. Add olive oil to a big pot and sauté the onion until translucent, for about 3 minutes.
  3. Then add the chopped pumpkin and sauté for another 2 minutes. Add the vegetable broth and spices and bring to a boil. Once it has boiled, add in the sage and turn down the heat. Let it simmer for about 20 minutes or until the pumpkin is soft.
  4. Let it cool for a few minutes before transfering to a blender. Remove the sage leaves and add the soup to your blender along with the heavy cream. Blend until smooth, adding more water if necessary.
  5. Serve topped with sage or thym leaves, a dallop of sour cream and pumpkin seeds.


*If you are omitting the heavy cream, use 1/2 cup of water instead