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Pumpkin soup

An easy, rich, & creamy soup. A lovely way to heat yourself up after a day out in the cold. Best served with a slice of warm crusty bread!


  • 1.6 kg pumpkin
  • 1 onion
  • 2 garlic cloves
  • 750 ml vegetable stock
  • 250 ml water
  • 185 ml cream


  • Cut off the pumpkin skin and scrape out the seeds ( save these – season and roast them in the oven for a tasty snack or soup topping!)
  • Chop the pumpkin in to roughly 3cm slices
  • Slice the onion and peel the garlic
  • Place the onion, pumpkin, garlic, stock and water in a pot (The liquid will not cover all of the pot contents, but don't worry)
  • Bring to the boil and then reduce the heat and let simmer rapidly until pumpkin is tender
  • Remove from the heat and allow to cool slightly. Blend with either a liquidiser or stick blender until smooth
  • Stir through the cream
  • Season with salt & pepper to taste – enjoy!

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