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4 Ingredient Pumpkin Soup

Hi again, Amanda from ‘Simple home cook’ here. Today I am sharing one of my weeknight ‘go to ‘ recipes. 

I have been eating this since I was a kid and now own kids ask for it all the time. It only uses only a few ingredients, tastes amazing and is healthy too. What more could you want out of a recipe!

I used to make this recipe by adding milk at the end but I have done away with the milk as it just isn’t necessary. I have included in the recipe as optional for those who feel like they might want to add it.

When taking photos for this recipe I made a double batch so I could freeze half for another night. The perfect recipe in my opinion.

Enjoy,

Amanda (Simple home cook)

4 Ingredient Pumpkin Soup Recipe

Pumpkin soup – only 4 ingredients

  • 4kg Jap or Kent pumpkin, peeled and chopped into large chunks
  • 3 cups chicken stock
  • 1 large onion, peeled & diced
  • 150g bacon pieces
  • ¼ cup milk (optional)

4 Ingredient Pumpkin Soup Recipe

  1. In a large saucepan over high heat, add the pumpkin and chicken stock. Bring to the boil then reduce to medium heat.
  1. In a large microwave safe bowl, add onion and bacon. Cover and microwave on high for 2 mins. Stir, then microwave for a further 2 mins.
  1. Add the cooked onion and bacon to the boiling pumpkin and stir through.
  1. Cook for 20 mins or until pumpkin is very soft. Remove from heat.
  1. Using a stick mixer, blend up the contents of the saucepan until smooth. OPTIONAL ** add milk and blend until smooth. If it is too thick, add a little more water until you reach your desired consistency.
  1. Serve immediately or cover and refrigerate until dinner time.

4 Ingredient Pumpkin Soup Recipe4 Ingredient Pumpkin Soup Recipe

Post written by Amanda Arnold

My name is Amanda and I am passionate about simple, quick and affordable recipes that anyone can make. I have a new cookbook called ‘Simple home cook – back for seconds’. To check it out, please visit www.simplehomecook.com.au

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7 Comments

  • Reply
    robyn
    August 1, 2017 at 12:41 pm

    Hi Amanda
    I was wondering if you could do this pumpkin soup in a slow cooker

  • Reply
    Moses Brodin
    March 18, 2019 at 2:35 pm

    I can’t wait already made the list and head to the grocery store. This will be delicious with a cup of cider or english breakfast tea!
    Ragerds:Moses Brodin

  • Reply
    Moses Brodin
    April 17, 2019 at 4:09 pm

    What a fun way to use squash! I am making butternut squash tonight, but am going to have to try this next time!

  • Reply
    Victoria Tegg
    May 28, 2019 at 9:02 pm

    Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!

  • Reply
    Moses Brodin
    June 1, 2019 at 5:27 pm

    I am going shopping in two days and will definetly make these. I have a big muffin pan though. I enjoy low carb foods.Thanx for posting this !!

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