Simple Pumpkin Soup

If you aren't making soup at least once a week to help get through winter.... are you even living in Melbourne??! We love a good pumpkin soup because it offers that creamy starchy-carb feeling without the starchy-carbs! Ditch the canned and packet soups and get some more REAL ingredients into your belly this winter.


Pumpkin soup

  • 2 spring onion

  • 2 garlic cloves

  • 300g pumpkins

  • 300g swede

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 2 cups vegetable stock

  • 250g butter

  • ½ lime, the juiceToppings

  • sour cream to serve

  • 4 tbsp pumpkin seeds, preferably roasted


  1. Preheat the oven to 200°C. Peel the pumpkin and cut the flesh into cubes. Do the same with the swede. Peel the spring onion and cut into wedges. Peel the garlic cloves.

  2. Put everything in a baking dish. Add olive oil, salt and pepper.

  3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the swedes are soft.

  4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.

  5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.

  6. Serve the soup with a dollop of sour cream, roasted pumpkin seeds or our delicious parmesan croutons.

Recipe from DietDoctor.

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