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Pumpkin Soup

  • Pumpkin Soup (serves 6)

  • 25g (1oz) butter

  • 1 medium onion, finely chopped

  • 200g (7oz) potatoes, peeled and chopped

  • 900g (2lb) pumpkin, diced

  • 250g (9oz) carrots, diced

  • 1.2ltrs (2pints) vegetable stock

  • 150ml (1/4pint) milk

  • demerara sugar to taste

  • finely grated nutmeg to taste

  • salt and freshly ground black pepper

Melt the butter and cook the onion gently for 5 minutes in a covered saucepan, without colouring.

Add the potato, 700g of the pumpkin, the carrots and the vegetable stock. Cover, bring to the boil and simmer gently for about 20 mins until the vegetables are tender.

Cool a little, then puree in a liquidiser. Return to a clean saucepan and stir in the milk.

Meanwhile, add the remaining pumpkin to a saucepan of boiled salted water and cook for 2 minutes. Drain and add to the pureed soup.

Add the sugar, nutmeg and seasoning to taste. Reheat gently.

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