Pumpkin Soup


I don’t actually know anyone who doesn’t like pumpkin soup.

You know why? Because pumpkin is AWESOME.

Roast pumpkin is especially awesome.

So, I make this soup and use it for many things.  Sometimes I add some rice (like sneaky risotto) add some pine nuts and peas and a sprinkle of parmesan and my son INHALES it.  Well, I inhale it too.  I also use it in soups and pastas as a base for the sauce.  I will talk about these in another recipe post.

And then if course, we have it as it stands, a wonderful delicious healthy soup.



1/2 roast pumpkin skin off and cut into wedges

1 onion, peeled and cut into wedges

Sour Cream

Olive oil

2 cups of chicken stock

1 whole garlic bulb



Its pretty simple, roast the pumpkin and onion and garlic in the oven. Season well. Once cooked through, blend together with the remainder of the ingredients.

I love a good crack of pepper ontop.


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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at www.jesssteeldiaries.com.au and cook something amazing from her other site www.mrsmealplanner.com