Pumpkin Soup

Winter is definitely in the air down here in (near) Melbourne town.

It’s time for snuggling up with cups of tea, soups and stews.  I love this time of year, I love rain, I love dressing in layers, and I especially love winter sun.

I love soups, creamy, thick, watery, spicy, they’re the best!

pumpkin soup

Before J and I had meet, he’d never cooked a soup, can you believe this.  I was quick to rectify this.  And now he experiments with the best of us!

Pumpkin Soup
Prep time:
Cook time:
Total time:
Serves: 4
  • 500 gm pumpkin
  • 2 carrots
  • 1/2 onion
  • 2 cloves of garlic
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 3 cups of vegetable stock
  • 1 tin of coconut milk
  1. Dice onion and mince garlic, add to pre-heated pan with oil, cook until softened.
  2. Add spices, fry for 1 minute.
  3. Put chopped and peel carrot and pumpkin, stir until coated with spices.
  4. Add stock and cook until vegetables are softened.
  5. Once vegetables are soft, blend, and add coconut milk.
  6. Serve with crusty bread.

24 thoughts on “Pumpkin Soup

  1. Yes, it’s getting cold. I actually am a summer person. I don’t like the cold at all. The only thing I do like about it is slow cooking and making soups. What a lovely looking pumpkin soup xx


  2. I too am a soup fan – particularly spicy ones. In fact, inspired by your post, I think I will have pumpkin soup for lunch today. Yum.


    1. Lizzie, pumpkin soup is my absolute favourite! I couldn’t believe that’d he’d never made soup before either, but I’m glad he’s rectified that!


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