Creamy Pumpkin Soup

This soup is another family favourite, passed down from my Nana to my mum. It was a staple family dinner when I was growing up and now I serve it to my little ones (with mixed reviews, always…but you’ve got to try!).

Of course, there are a plethora of recipes for creamy pumpkin soup out there but this one, with the added sweetness of tomatoes and a little kick of spice thanks to the chilli powder, means it’s extra spesh. It’s one of my favourites that’s best served with a slice of buttered sourdough or, if I’m feeling particularly indulgent, a cheese toastie. Hello comfort food!

If you don’t have any tomatoes lying around feel free to use passata or some tinned toms…but only a bit as they’re so concentrated.

Creamy Pumpkin Soup (to warm your belly and your heart on cold days)
750grams pumpkin, no skin (I use organic jap or kent)
3 tomatoes peeled & chopped
1 large brown onion, sliced
1 teaspoon of raw sugar
4.5 cups of chicken or vegetable stock
salt & pepper
pinch of chilli powder
150mls cream

Peel the pumpkin and cut into chunks. Place in a deep pot with onion, tomatoes, sugar and salt & pepper. Cover with stock – don’t use too much stock as the soup will end up too runny. Keep pot covered and cook until pumpkin is quite soft. Spoon into your blender and blend until smooth. If there is a lot of watery residue at the bottom of the pot I usually leave it out – creamy, thick soup is my preference. Finally add chilli & cream and stir.

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  • Kate
    Reply

    I’m not a big fan of pumpkin soup but we have it because it’s so quick and easy. Yours looks great in that mug.
    I will try your recipe this week

  • Megan
    Reply

    Jodie – do you think you could substitute a tin of organic tomatoes for the fresh ones? And use a combo of butternut and jap pumpkin? Trying to use up what I already have in the fridge/pantry 🙂

    • Jodi
      Reply

      Yes to both! But don’t use the entire tin of tomatoes as you’ll end up with a very tomato-ey tasting pumpkin soup. Perhaps 4 tablespoons of tinned toms? Even a little less x

  • Ingrid
    Reply

    Oh Jodi, this is just super delicious! Not being a huge fan of pumpkin soup, I was a little bit tentative but still eager to give it a try…I’m now converted! My husband is gluten intolerant and we both work long days/or nights on a 24/7 roster and this is ideal on both fronts. I foresee a lot of this scrumptious soup this winter season. Thank you for sharing this family favourite x

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