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Pumpkin Soup

Kristine Czak Messig

For Lunch ( Vegetarian, Soups, Easy )


Published on

20 minutes to prepare and 30 minutes to cook

Serves 4+


This is the best pumpkin soup I've ever had and it's so easy to make.


1 butternut pumpkin roughly diced
3 medium potatoes roughly diced
1 large onion diced
1/2 tsp curry powder
4 all spice berries
3 dried bay leaves
1 tablespoon vinegar
salt and pepper to taste
cream or sour cream (optional)
1 tbs olive oil


1. Fry the onion and curry powder in oil in a large saucepan until browned
2. Add the pumpkin, potatoes, all spice berries and bay leaves
3. Cover with water and boil until the vegetables are soft
4. Remove the berries and bay leaves, add a tablespoon of vinegar
5. Blend until smooth, season to taste
6. Serve with crusty bread and butter, add a tablespoon of cream if desired


This is a great winter soup that the whole family will enjoy. Leftovers (if there's any) can be packaged up and put in the freezer (freeze without the cream).


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  • avatar

    Thanks for this recipe, I agree it is the best and yes so easy to make too. My family loved it.