Creamy pumpkin soup

Original Source:

(Reproduced here for easy access because I use this recipe often.)



  • 2 tablespoons olive oil, plus extra to serve
  • 1 onion roughly chopped
  • 2 garlic cloves, roughly chopped
  • 600g peeled, chopped pumpkin
  • 1 potato, chopped
  • 2 carrots, chopped
  • 1 leek (white part only), chopped
  • 1/2 teaspoon ground nutmeg
  • 3 cups (750ml) chicken stock
  • 1/2 cup (125ml) pure (thin) cream
  • 1 tablespoon pumpkin seeds (pepitas), toasted
  • Dried cranberries and finely chopped flat-leaf parsley leaves, to serve



Step 1

  • Heat oil in a large saucepan over medium heat.
  • Add onion and cook for 2-3 minutes until soft.
  • Add garlic, vegetables and nutmeg, then toss to coat.
  • Add stock and 2 cups (500ml) water, then bring to the boil.
  • Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender.
  • Cool slightly.

Step 2

  • In batches, transfer to a blender and whiz until smooth.
  • Return soup to the saucepan and place over low heat.
  • Stir in cream, then season.
  • To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.