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Pumpkin & Potato Soup Recipe

We’ve all enjoyed a version of pumpkin soup, a favourite that is easy to prepare and quick to cook. This delicious recipe feeds six and is a fool-proof guide to preparing the crowd-pleasing favourite.
Pumpkin owes its orange colouring to carotenoids, naturally occurring pigments which aid everything from eye-sight to skin health. The potatoes create a filling base, and contain niacin for aiding cardiovascular function. The chicken stock and cream add a richness of flavour to this classic recipe, although vegetable stock makes a good substitute if you are looking for a vegetarian meal.

Serve garnished with croutons if you wish to add a little crunch to this otherwise delightfully smooth soup.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6


300 g pumpkin, cut into cubes 8 potatoes, peeled and cut into cubes
500 ml chicken stock 200 ml pouring cream
salt and pepper to taste 1 tsp nutmeg
croutons, to serve 2 tbsp parsley, to serve

  1. Steam the pumpkin and potato for 30 minutes or until very tender.
  2. Add to a Large Saucepan and using a hand stick blender, blend the steamed pumpkin and the potatoes, while gradually adding heated stock.
  3. Add cream, season with salt, pepper and nutmeg and stir continuously.
  4. Serve in bowls topped with parsley and croutons.


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