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Pumpkin soup with cheese toast


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onions and garlic until tender. Add the sweet potato, pumpkin, stock and seasonings. Then mix well, cover and cook until the vegies are tender. Taste for seasoning.
  • Add the cream and butter. Stir and cook for another few minutes until the butter has melted. Then briefly blend on high speed. 
  • Preheat the overhead grill to the highest degree. Then grill one side of the bread. Turn over, mound a generous amount of cheese on top and grill.
  • To serve, ladle the soup into individual bowls and place 1-2 pieces of toast on top and then sprinkle with parsley.


  • olive oil
  • 2 onions, chopped
  • 1-2 garlic cloves, crushed
  • 1-2 sweet potatoes, cut into chunks
  • 1 large butternut pumpkin, cut into chunks
  • 2 litres chicken stock
  • sea salt & freshly ground pepper
  • a good slurp of cream
  • a good knob of butter
  • 1 baguette, sliced on the diagonal
  • grated tasty cheese
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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