Pumpkin Soup

This is the easiest pumpkin soup ever!


  • 1 whole Butternut Pumpkin
  • 1 Onion
  • 1L Stock
  • Salt and Pepper to taste


  1. Cut a whole butternut pumpkin in half. Place on a tray with 1 onion and bake for 1 hour in the oven at 180 degrees.
  2. When cooked scoop out the seeds and discard.
  3. Scoop out the rest of the pumpkin and place in thermo or blender and add 1 litre of stock.You will need to do this in 2 batches. (I use the thermo stock from the basic book or at this time of the year do up a big batch of stock/broth on the stove and have on hand in the freezer) 
  4. Place the pumpkin puree and any left over stock into a saucepan and simmer for 5 minutes.
  5. From here you can do a few things:
    Add nothing and its delicious (add salt and pepper)
    Add cream and a tablespoon of honey and salt and pepper
    Add on large tablespoon of dijon mustard and 2 x tablespoon of honey (and salt and pepper
    Add coconut milk and salt and pepper
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