Pumpkin Soup

Pumpkin Soup.
I almost don’t want to share this one! It’s my favourite secret weapon. Everyone who’s tried this absolutely LOVES it! The secret to get the nutty flavouring is roast and sautée all ingredients until VERY well browned! 

One whole pumpkin (I love Jap) cut up and seasoned well. And lathered in olive oil.

2 onions diced.

2 tablespoons of butter.

2 tablespoons of Olive Oil.

350g of Milk. (Or to your liking).

2 litres of chicken stock.

Nutmeg added to your liking.

Set oven to 200c.
Cook pumpkin until almost black. Yep! I’m serious.
Meanwhile melt butter and olive oil, add onions and slowly cook with the lid on simmering until dark brown.
Once pumpkin is ready place in large saucepan with the onions, add stock. Bring to boil, reduce to simmer.
Add milk, simmer for a few minutes with a good dash of nutmeg.
Season well.
BLITZ everything, including the skins until smooth and creamy.

*note, you can substitute cows milk for Almond.

  • My girlfriend just added a great idea. For a change why not add a Tablespoon of my green curry paste to create ‘Thai Pumpkin soup.’ – Thanks Loren xx


Jennifer X

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  1. Meredith says:

    We tried this one tonight and it’s amazing!!! I’ve never made it with skin on before and it totally adds another level of awesomeness. Thanks for the recipe lovely xx

    1. Jennifer says:

      Oh wow!! I’m so glad you tried it and liked it! That skin is by far the best part!! Send me a pic next time you make it.

      Bless you sweet lady xx

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