Creamy Homemade Pumpkin Soup

I love homemade soup so after a lot of experimenting I have come up with my own creamy pumpkin soup recipe. I find that a good pumpkin soup is really dependent on the quality of your pumpkin so I always purchase mine from the local growers market on a Saturday morning. The produce is so much fresher and the pumpkins are always a bright orange - a sign of a yummy pumpkin! I hope you enjoy this pumpkin soup as much as I did. 

Creamy Homemade Pumpkin Soup


1 medium sized pumpkin 
2 kumara (sweet potato) 
1 red onion 
1 apple 
2 cloves of garlic
1 tsp freshly grated ginger 
1/2 tsp nutmeg 
2-3 stalks of celery 
1 can of cannellini beans 
6 cups of vegetable stock (I used the oxo vegetable stock cubes)
coconut cream - to mix in at the end
Olive oil (for roasting pumpkin and kumara)


A sharp knife 
Roasting dish 
Can opener
Vegetable peeler
Crock pot/slow cooker 
Electric jug


1. Preheat oven to 200 C, on bake. 
2. Peel pumpkin and kumara.
3. Chop the pumpkin and kumara up into small pieces, ready for roasting. 
4. Place pumpkin and kumara in a roasting dish and drizzle with olive oil. 
5. Roast in the oven for 30 minutes. The vegetables don't have to be completely cooked through as they will finish cooking in the crock pot. Roasting the kumara and pumpkin will simply give the soup a fuller flavour. 
6. Roughly chop up apple, celery, garlic and onion.
7. Make up six cups of vegetable stock. 
8. Add all ingredients to the crock pot (including ginger, nutmeg and beans). 
9. Cook on high for four hours. 
10. Leave to cool and then blend. 
11. Serve with a swirl of coconut cream and enjoy! 

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