Creamy Pumpkin Soup

This is a lovely creamy pumpkin soup, that's rich, creamy, ultra-smooth and so simply to made!

by Feli Chic'Cuisine


Serves 4

  • 2 Tbsp olive oil

  • 1 onion, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 600g pumpkin, peeled, chopped

  • 1 potato, chopped

  • 2 carrots, chopped

  • 1 leek (white part only), chopped

  • 1/2 tsp ground nutmeg

  • 3 cups (750ml) chicken stock

  • 2 cups (500ml) water

  • 1/2 cup (125ml) cream

  • 1 Tbsp pumpkin seeds, toasted

To serve:

  • Dried cranberries

  • parsley leaves or basil, finely chopped


1. In a large saucepan over medium heat, heat oil. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and water, and bring to the boil. Reduce heat to low. Cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.

2. Remove from heat and CAREFULLY blend using an immersion blender or, in batches, transfer to a blender and whisk until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season.


3. Divide between 4 bowls and top with seeds, cranberries and parsley. Drizzle with extra oil.

Creamy Pumpkin Soup

​​''Worthless people live only to eat and drink; people of worth eat and drink only to live". ​― Socrates

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