Classic pumpkin soup

Step 1
Add the pumpkin, onion, garlic, stock cubes and 1L water to a large pot. Bring to the boil and then reduce heat to medium and simmer, covered, for 20 minutes or until pumpkin is tender.

Step 2
Remove from the heat and use a stick blender to blend until smooth. Season with pepper.

Step 3
Return to the heat, cover and bring to the boil. Divide among bowls and swirl through 1 tablespoon yoghurt in each bowl.

Serving suggestions: 

• For a spiced variation, before step 1, add 1 teaspoon olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander and ¼ tsp dried chilli flakes to the pot and fry for 1 minute or until fragrant. Continue from Step 1.
• Serve with a warm wholemeal crusty bread roll.

Food safety tip: If you are packing for lunch, pumpkin soup needs to be kept hot so pack in a thermos.  

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website