Creamy Pumpkin Soup Recipe
A silky, comforting soup that brings together seasonal veggies and warming spices, perfect for chilly nights or as a starter at your next event.
Ingredients (serves 6)
1 kg pumpkin (e.g., butternut or Queensland blue), peeled, deseeded & chopped (approx. 3 cm cubes)
1 medium potato (about 200 g), peeled & chopped
2 carrots, peeled & chopped
1 leek, white part only, sliced
1 brown or leek onion, roughly chopped
2 garlic cloves, crushed
1.5 L chicken or vegetable stock
125 ml pouring cream
1 tsp ground nutmeg
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Optional garnish: toasted pumpkin seeds, a swirl of cream, fresh parsley
Method
Sweat the aromatics
Heat olive oil in a large saucepan over medium heat. Add onion, leek and garlic. Cook gently for 4–5 minutes until softened but not browned.Add the vegetables
Stir in the pumpkin, potato and carrots. Cook for 2–3 minutes to coat the veg in the oil and develop flavour.Simmer gently
Pour in the stock and bring to a simmer. Cover and cook for 20–25 minutes, or until the vegetables are tender when pierced with a fork.Blend smooth
Off the heat, allow the soup to cool slightly. Use a stick blender to purée until silky – or transfer in batches to a blender. For best results, let the soup cool a little before blending to avoid overflow or burns.Finish with cream and spices
Return to low heat and stir through the cream and nutmeg. Taste and adjust seasoning with salt and black pepper. Keep warming gently – do not boil once the cream is added.Serve with style
Ladle into bowls and garnish with a swirl of cream, a sprinkle of toasted pumpkin seeds, and fresh parsley. Serve with crusty bread or homemade savoury scones for a proper winter feast.
Plating & Service Tips for Events
Serve in warm bowls or mugs to maintain temperature
Garnish fresh at service, pumpkin seeds and swirls keep the top looking polished
Add a small side of crusty bread or herbed croutons to make it feel like a full course
