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How to make pumpkin soup from scratch Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Boil rapidly for 15 minutes until pumpkin is very tender; Use a stick blender or transfer to blender to blitz smooth; and Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer. The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!

How to add flavours to pumpkin soup While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions:

Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD! Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe. Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika. Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper

Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option; Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!! Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth! Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead. If you don’t have cream but want extra richness in your soup, just add a touch of butter!

Pumpkin Soup 0:10 Prep time   0:40 Cook Time 6 Servings  Capable cooks

METHOD Step 1 Preheat oven to 170C. Step 2 Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Step 3 Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.