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Country style pumpkin soup


  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion and celery until softish, regularly stirring. 
  • Add the pumpkin, apple and carrots with 1½ litres stock, the cider vinegar, a little salt, a decent amount of ground pepper, the thyme and bay leaves. Stir well and cook until very tender, adding 1-2 cups more stock if needed. Then process in batches. 
  • While the soup is cooking, fry the prosciutto until crisp. Drain well on kitchen paper towels and, when cold, crumble. 
  • To serve, ladle the soup into individual bowls, scatter the prosciutto and chopped parsley on top and spoon a dollop of sour cream in the centre. 
  • nb.  The bacon can be left out, if you prefer a vegetarian version.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 kg cubed pumpkin (NOT butternut)
  • 1 Granny Smith apple, peeled, cored, seeded & chopped
  • 1-2 carrots, chopped
  • 1½-2 litres vegetable or chicken stock
  • a splash of cider vinegar
  • sea salt & freshly ground pepper
  • 2-3 fresh thyme leaves
  • 2 bay leaves
  • 6 slices prosciutto
  • 3 tbsp chopped fresh parsley
  • sour cream


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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