This pumpkin soup recipe was given to me by a lovely café owner who was retiring.
When my Nana used to visit us from the UK, she and my mother would visit me at work and we’d go out to lunch. I worked a few blocks from the beach, and there was a café we used to go to and during the cooler weather, they’d serve pumpkin soup and doorstop toast. It holds some of my fondest memories of my mother and Nana, sitting outside in the winter sun, drinking coffee and eating homemade soup.
700g pumpkin, diced (experiment with whichever pumpkin variety you like)
2 potatoes, diced
2 brown onions, diced
1L chicken stock
Put all ingredients into a saucepan and bring to a boil. Simmer until tender. Blitz in a blender or use a stick blender. Season to taste. It’s great as is, or you can serve it with a swirl of cream and a sprinkle of parsley.
I love recipes like this. Easy, old fashioned, wholesome ingredients, budget friendly and super tasty. Best served with beautiful bread spread generously with butter.
- 700 g Pumpkin diced (experiment with whichever pumpkin variety you like)
- 2 potatoes 1L chicken stock Diced
- 2 Brown Onions Diced
- 1 litre Chicken Stock or you can use vegetable
- Put all ingredients into a saucepan and bring to a boil.
- Blitz in a blender or use a stick blender
- Season to taste.
- It’s great as is, or you can serve it with a swirl of cream and a sprinkle of parsley.