Pumpkin soup

In the winter pumpkin soup is THE must have soup in our home. I always have some made and batched up in the freezer as it is our all time favourite soup and today I share my recipe with you. I hope you enjoy it as much as we do.


2 sweet potatoes

3 medium sized potatoes (any variety will do)

2 red onions 

1/2 med Sized pumpkin 

2 bay leaves

1 litre stock (I use chicken but vegetable would be lovely too)

1/2 cup full fat thickened cream

1 tablespoon butter

Salt and pepper

1 Teaspoon nutmeg

Water (amount see method)

Peel pumpkin, sweet potatoes and onions. I leave the skin on the potatoe and the carrot but wash them well.

Chop all vegetables into roughly the same sized pieces, the smaller they are the faster they will cook.

Put all chopped veg into a big pot and add the stock. Next you want to add a little water to not quite cover the vegetables. If the stock has done this for you then don’t worry about adding any water.

Add bay leaves and a pinch of salt and bring the vegetables to boil then turn down to a simmer until vegetables are cooked and tender. 

Once done remove bay leaves and blend until smooth. I use a stick blender and do this in my pot but a normal blender would be fine too. 

Once soup is a lovely smooth consistency add cream and butter and mix well until butter has melted and is well combined.

Add nutmeg and mix well. Taste for salt and pepper and add some if needed.

I like to serve mine with a dollop of cream on top, a sprinkle of nutmeg and some fresh chopped parsley or chives, YUM! 

You can freeze this soup into containers. I would personally keep no more than 4 weeks in the freezer but it doesn’t last that long in our house! 

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