This pumpkin soup was the best pumpkin soup I’ve ever had!  I’m not kidding. I know there are 20 million pumpkin soup recipes out there and I’m going to sound totally up myself and say that I think this was the best ever.

I used chicken bone broth in this recipe, and I think that’s what gave it such a full flavour. Bone broth is incredibly easy to make and it so amazingly good for you. You can find our bone broth recipe on our website.

Honestly, I’d love for you to give this pumpkin soup recipe a go – even if you don’t have any bone broth you can use chicken stock, but it won’t be quite the same.

 

 

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 1 brown onion
  • 2 carrot
  • 500 g kent pumpkin
  • 500 mL chicken bone broth
  • 500 mL water
  • 3 tbsp. vegetable stock

Instructions

Thermal Cooking Device

  1. Peel and roughly chop all the vegetables into small cubes and add them to your mixing jug.
  2. Add broth and then just enough water to fill so it is just below your max line.
  3. Cook for 20 minutes/steaming temp (hottest temp your machine will go)/speed 1.
  4. Once cooked, puree your soup. Do this by slowing increasing your speed up to speed 8, then puree for 1 minute/speed 8. Be careful as your machine will be HOT.
  5. Serve warm with some cream if you desire.

Traditional Cooking Method

  1. Peel and roughly chop all the vegetables into small cubes and add them to a large pot.
  2. Add broth and water, and bring to a boil, then reduce temperature to a low simmer.
  3. Cook for 20 minutes, or until veggies are soft.
  4. Once cooked, puree your soup using a stick blender.
  5. Serve warm with some cream if you desire.

Nutrition

  • 6