Homemade pumpkin soup is perfect for Autumn.  It’s also a staple in our house for Winter.  This is my homemade version of pumpkin soup.

It’s so easy to make, healthy and fills you up.  I make it regularly and my kids love it.  I am sure your family will like it also.soup3_opt


  • 1/2 Butternut pumpkin, peeled and diced
  • 1 tablespoon of olive oil
  • 1 teaspoon garlic crushed (I use the one in the jar)
  • 1 teaspoon ginger crushed (I used the one in the jar)
  • 2 teaspoons of chilli flakes (optional if the kids don’t like it)
  • 1 red onion diced
  • 2 carrots peeled and diced
  • 1 litre of Chicken stock
  • Hot water (if you need to add extra to cover the vegetables)
  • Sour Cream and crusty bread to serve




  • Heat the oil in a large saucepan
  • Cook the garlic, onion and ginger till soft then add the chilli flakes
  • Add the pumpkin and carrots and stir till slightly cooked (about 2 minutes)
  • Add the stock and extra water to cover the vegetables if needed.  Simmer away until the vegetables are tender
  • Blend with a stick blender until smooth
  • Enjoy with crusty bread and topped with sour cream if desired

Keep in the fridge and reheat to serve again.  Lasts up to 5 days in the fridge.  Serves about 5.

My kids really like this soup and it’s a great way to get some vegetables into them.  You could sneak in other vegetables if you like.

I really hope you enjoy it.