Women’s Weekly Pumpkin Soup Recipe

Women’s Weekly Pumpkin Soup Recipe is made with pumpkin, onions, potatoes, garlic, vegetable stock, cream, and simple seasonings like salt and pepper. This easy and comforting pumpkin soup recipe creates a hearty dinner or lunch that takes about 40 minutes to prepare and can serve up to 4 people.

Women’s Weekly Pumpkin Soup Recipe Ingredients

• 1 kg pumpkin (peeled, seeds removed, and chopped into cubes)
• 2 medium onions (roughly chopped)
• 2 medium potatoes (peeled and diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1.25 liters vegetable stock (or chicken stock for a non-vegetarian option)
• 1/2 cup cream (optional, for a creamier texture)
• Salt and pepper (to taste)
• Fresh parsley or chives (for garnish, optional)

Women’s Weekly Pumpkin Soup Recipe Instructions

1. Prepare the Vegetables Peel the pumpkin and potatoes. Chop the pumpkin into cubes and dice the potatoes. Roughly chop the onions and mince the garlic.
2. Cook the Base Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until softened and fragrant (about 3–4 minutes).
3. Add Vegetables and Stock Stir in the pumpkin and potatoes. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the pumpkin and potatoes are tender.
4. Blend the Soup Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a regular blender.
5. Season and Finish Return the soup to the pot if using a blender. Season with salt and pepper to taste. If desired, stir in the cream for added richness.
6. Serve and Garnish Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot with crusty bread or a fresh salad.

Recipe Tips

• Roast the Pumpkin for Extra Flavor:Roast the pumpkin cubes in the oven with a drizzle of olive oil before adding them to the soup. This brings out a deep, caramelized flavor.
• Add Herbs and Spices:Enhance the soup by adding a pinch of nutmeg, a sprinkle of smoked paprika, or a dash of ground cumin while cooking. These spices pair beautifully with pumpkin.
• Blend for the Perfect Texture:Use an immersion blender directly in the pot for a silky-smooth soup, or leave it slightly chunky for more texture.

How To Store Women’s Weekly Pumpkin Soup Recipe

Refrigerate: Allow the Women’s Weekly Pumpkin Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3–4 days.

Freeze: For longer storage, pour the cooled soup into a freezer-safe container, leaving a bit of space at the top for expansion. Seal tightly and freeze for up to 2 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat on the stovetop or in the microwave until hot.

How To Reheat Leftover Women’s Weekly Pumpkin Soup Recipe

On The Stovetop: Pour the leftover soup into a pot and reheat over medium heat, stirring occasionally, until it is heated through (about 5–7 minutes). Add a splash of water or stock if the soup has thickened too much.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2–3 minutes, stirring halfway through to ensure even reheating.

In The Slow Cooker: Place the soup in the slow cooker and set it to low heat. Reheat for about 1 hour, stirring occasionally, until warmed through.

What To Serve Women’s Weekly Pumpkin Soup Recipe

Women’s Weekly Pumpkin Soup Recipe pairs well with crusty bread, garlic bread, toasted sourdough, and a simple green salad. It also can be served alongside grilled cheese sandwiches, roasted vegetables, bruschetta, and cheesy breadsticks for better savoring of the meal.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin for convenience. However, fresh pumpkin adds a richer, more natural flavor and creamier texture to the soup.

How can I make the soup thicker or thinner?

To make the soup thicker, reduce the amount of stock or let it simmer uncovered for longer. To thin it out, add more stock or water until you reach your desired consistency.

Can I make this soup vegan?

Absolutely! Use coconut cream or almond milk instead of regular cream and ensure the stock is vegetable-based for a fully vegan soup.

Try more recipes:

• Woolworths Chicken And Corn Soup Recipe
• Gordon Ramsay Roasted Tomato Soup Recipe
• Earl Of Sandwich Tomato Soup Recipe