Pumpkin Soup


One of our favourite ways to stay warm this winter is with Homemade Pumpkin Soup. Simple, easy to make and keeps the family warm.

One of the best recipes we have come across is from Dish.




2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground cumin and curry powder
850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
1 large agria potato, peeled, thinly sliced
1 carrot, peeled, grated
1 litre stock (any type, we like vege or chicken)
Sea salt and ground pepper
¼ cup smooth nut butter


½ cup cream; parsley, toasted sunflower and pumpkin seeds.



Heat the oil in a large saucepan and add the onion, garlic, ginger and spices and cook for 5 minutes. Add the pumpkin, potato, carrot and stock. Season generously and bring to the boil.

Reduce the heat. Cover and simmer, partially uncovered, stirring occasionally, until the vegetables are very tender – 20-25 minutes.

Take off the heat, add the almond butter and, using a stick blender, blend until smooth.

TO SERVE: Ladle into bowls and add the toppings. Serve with the toasties, if making. Leave off the cream (or use a vegan cream alternative) if vegan or dairy free.