Easy Pumpkin Soup - great if you have leftover pumpkin
HS
🎃 Ingredients
For the pumpkin puree:
Pumpkin cubes (approx. 200g = 1 1⅓ cups)
Water (just enough to cover the bottom of the pot)
For the soup:
1 onion
1 courgette (zucchini)
Water (enough to cover vegetables)
1 stock cube
Cooked pumpkin puree (approx. 200g = 1⅓ cups)
🍳 Instructions
1. Make the pumpkin puree
Peel and cube the pumpkin.
Cook in a small amount of water for about 10 minutes until soft.
Drain well and blend with a hand blender until smooth.
💡 Tip: Use part of the puree for other dishes like oatmeal or pasta, and save the rest for soup.
2. Prepare the soup base
Chop the onion and courgette.
Fry both in a pot with a little oil for a few minutes until softened.
💡 Tip: Sautéing first adds depth of flavor to the soup.
3. Simmer and blend
Add water until the vegetables are just covered.
Drop in the stock cube and stir.
Add the cooked pumpkin puree.
Simmer for 5–10 minutes, then blend until smooth.
💡 Tip: For extra creaminess, add a splash of milk or cream before blending.
🍽️ Serving Suggestion
Serve warm with crusty bread or a swirl of cream. Perfect for chilly autumn evenings!
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