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Good old fashioned pumpkin soup


  • Seed and peel the pumpkin. Then cut into chunks.
  • Put the pumpkin, potatoes and onions in a large heavy-bottomed pot. Cover with stock and add seasonings and the curry powder. Cover with the lid and bring to the boil.
  • Remove the lid, turn the heat down and rapidly simmer until the vegies are very tender, adding more stock if needed.
  • If you like, then add a splash of cream with the butter and gently cook until melted.
  • When ready, blend the soup in batches and taste for seasoning.
  • Serve the soup in individual bowls with a drizzle more cream and a sprinkling of parsley on top and good crusty bread on the side.


  • 1½ kg pumpkin (not butternut)
  • 2 large potatoes, chopped
  • 3 large onions, chopped
  • 3-4 litres vegetable (or chicken) stock
  • sea salt & freshly ground pepper
  • 1-2 pinches curry powder
  • 1 small bottle cream
  • a dollop of butter
  • 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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