Creamy Pumpkin Soup



  • 2lb pumpkin (any), chopped into large chunks (remove skin and seeds) (See Note 1 below)
  • 2 medium onions, sliced
  • 2 cloves of garlic
  • 3 cups chicken or vegetable stock
  • 1 cup 250ml milk (see notes for vegan subs)
  • Salt and pepper


Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender (see notes first).

Season to taste with salt and pepper, then serve with crusty bread.

Variations: For a richer finish, substitute the milk with cream, but add after blending and do not bring to boil.

Garnishes: CB's Styrian Pumpkin Seeds. Dollop of yogurt, sour cream or creme.


1. ~2.5lb pumpkin before peeling and removing seeds. To make this with pumpkin puree, you will need around 2½ cups of puree.

2. To make it vegan, substitute with almond or soy milk.

3. If you don't have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

4. Serves: 4 - 6

Chris Bowen