Special Creamy Pumpkin Soup

  • Servings : 6-8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


  • 1kg soft skin Pumpkin (Jap Pumpkin)
  • 200g Potatoes
  • 200g Sweet potatoes
  • 100g Onions – finely chopped
  • 3 cloves garlic – chopped
  • 150g green apples (Granny Smith) – chopped
  • 5g fresh thyme
  • 4 – 6 cups water/stock
  • 1 – 2 cups milk
  • 1 teaspoon rock/sea salt
  • ½ white pepper – ground
  • 3 tablespoon olive oil
  • Cream (optional)


In a large pot on a medium-to-high heat add the oil and sauté the onions and garlic till golden brown. While stirring the mixture and cooking remove the pumpkin skin and cut the pumpkin flesh into bite-size pieces. When the onion mixture turns golden in colour add the pumpkin and the thyme to it then stir to caramelise the mixture for approximately ten minutes or longer if time permits.

In the meantime peel the potatoes and apple and chop them roughly. When ten minutes are up add all of the other ingredients with 4 to 6 cups of water/stock (see variations) leaving the milk aside. Cover and bring to boil. Stir, reduce the heat cover and simmer till everything is fully cooked and soft to touch (approximately 45 minutes to one hour). Puree or blend till smooth with milk or cream and warm it through before serving. Don’t use the dairy products when it is to be served as a vegan dish. Use water or a vegetarian stock for a vegan or a vegetarian alternative. Serve with a dollop of sour cream/thick cream as desired.

Variations and Suggestions

The apple used for this dish cuts through the sweetness by adding a slight tang to this dish which I prefer, or sour cream may be another alternative. I find that sweet potatoes in place of carrots really enhance this dish further. Caramelising the pumpkin first has always been a favourite of mine and alternatively you may roast the pumpkin with skin on with the thyme while cooking all the other ingredients and then bring it together and blend or puree to creamy consistency. If roasting the pumpkin then try Queensland Blue variety because the skin is much easier to peel off when roasted than when it is in a raw state.

If making this as a vegan dish then please only use water or vegetable stock and don’t use all dairy products at all. The thickness preferred for this soup will be up to you to decide so I suggest that you add up to 7 cups of liquid for the quantity of ingredients listed, and the soup moderately thick. If much thicker soup is preferred then add less liquid, after all, more hot liquid can always be added at the end of cooking to reduce the thickness of the soup if necessary, but you couldn’t reverse it without relying on some sort of thickener. Top it with chopped parsley as a good garnish before serving.

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Recipe Comments

  1. posted by Rach on May 30, 2015

    This is similar to my recipe but I use coconut cream or cashew cream in it. Apples are great in soup. I did split pea and veg soup last night for the week and the slow cooker’s been on non stop since last night – first the soup, then a stew and now Jonah’s favourite curry as he was devastated at the thought we had actually run out and might not have it on monday. That should be meals taken care of for most of the week now. We went out tonight to celebrate re the house. Tried a new veg restaurant. Food was great and had the spiciest sambal dish….OMG even spicier than mine…..was fantastic!


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