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Pumpkin Soup

The perfect soup to cook up for a tasty healthy meal.
I am batching it this week but if my partner and daughter were here Im sure they would be asking for seconds!
Its not to heavy, has plenty of goodness and you you don’t mind me saying, it was bloody delicious.

Serves: about 6 people, takes approx. 15 min to prepare and about 40 minutes to cook.


  • 2 table spoons of olive oil into a large stockpot
  • 1 large onion diced
  • 1 leek – white part only diced
  • 1 medium size carrot diced
  • half a small sweet potato
  • 1 large white washed potato peeled
  • 1 small fresh chilli thinly diced
  • half a teaspoon of crushed garlic chopped or dried garlic granules
  • half a teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • half teaspoon of ground nutmeg
  • 1kg pealed pumpkin chopped
  • 1L of vegetable stock
  • half a cup of standard cream to service – optional


Heat the olive oil into large stockpot saucepan
Add the chopped onion, leek and garlic and cook while stirring for 3 minutes (to soften but not to colour)
Once onion and leek have softened, add and stir in the coriander, cumin and nutmeg.
Add the chopped pumpkin, potato, carrot, sweet potato and 1L of vegetable stock.
Bring to boil then let simmer for 30 minutes.
Allow to cool and blend in portions.

Note: The potato helps makes the soup creamier. If you want it to be extra creamy you can add the cream when serving.