Perfect Pumpkin Soup

Hearty vegatable soups are a must amidst these cold Winter months. Here’s a pumpkin soup recipe that was passed down to me from my Grandmother and on those brisk Winter nights, never fails to temper us from the inside out. This meal is simple, tasty and nourishing, enjoy! X

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1 whole kent pumpkin

2 pink lady apples

2 & 1/2 cups boiled water

2 tablespoons of olive oil

2 brown onions

2 vegetable or chicken stock cubes

2 heaped tablespoons fresh ginger, peeled and finely chopped

1 tablespoon cumin

1/2 teaspoon cinnamon


Place onions in large saucepan over high heat and once golden add ginger, cinnamon and cumin. Stir frequently for 1-2 minutes. Remove from heat.

Cut the pumpkin up into approximately 1 square inch pieces, remove skin. Place in pot.

Peel apples and cut into eighths. Place in pot.

In a separate bowl add boiled water to stock cubes. Stir until the stock has dissolved. Pour the stock into pot and leave on medium heat for 1 hour.

To blend vegetables use either a bar mix or blend in batches. Blend until all ingredients are at a smooth consistency.

Serves 5.

+ serve with a dollop of sour cream, sprinkle with chives, cracked pepper and a sliced baguette.

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