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+ servings

Cream of Pumpkin Soup

Lesley Smith
Pumpkin Soup isn't just for Halloween. Enjoy it any time of the year.
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Servings 4 -6 Bowls


  • 400 g Pumpkin chopped.
  • 100 g Carrot chopped.
  • 200 g Onion chopped.
  • 2 Vegetable Stock Cubes.
  • 200 ml Milk.
  • 1 Garlic clove or Garlic frozen cube.
  • Salt and Pepper to taste.
  • Water.
  • 2 Tablespoons Rapeseed Oil.


  • Put your chopped onion and rapeseed oil into your machine if you have a saute version, or do the sauteeing on the stove. Lightly fry your onions until soft.

  • Add the garlic and stock cubes, and finish the saute, by adding carrots and pumpkin. Stir and switch off the saute button.

  • Add in milk, water and salt/pepper to taste. Ensure the level of ingredients and liquid is below the maximum and above the minimum fill marks.

  • Stir well, and ensure the lid is on tight.

  • Select the smooth setting.

  • I served with a little parsley.
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