Pumpkin Soup




Pumpkin Soup

March 7, 2016

  • Prep Time: 15 mins
  • Cook Time: 40 mins


1 Butternut Squash cubed

4 Medium Onions, chopped

1 Large Green Apple, chopped

2 Medium Carrots, chopped

2 tsp. Olive Oil

5 - 6 cups of Chicken Stock



Bay Leaf

1 Lemon, juiced

2 tsp Coriander powder

1/4 cup Cooking Cream (Optional)

Handful parsley, roughly chopped


1Pre-heat oven to 200 degrees Celsius.

2Place butternut squash in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for twenty minutes.

3In a medium size pot, sauté onions, apples and carrots with olive oil until they have caramelized.

4Add roasted pumpkins and chicken stock, leave to simmer in medium heat for about 15 minutes, until all the ingredient have softened.

5Purée mixture in the blender attachment of the Philips Avance Food Processer.Pour the mixture back into the pot, add bay leaf, cooking cream, coriander powder and season with salt and pepper; leave to simmer for 5 more minutes.

6The cooking cream gives the soup a delicious creamy flavour, but you can also opt to skip this ingredients altogether and you can rest assured that the flavours will still be delicious.

7Serve in a bowl with a drizzle of cooking cream and garnish with chopped parsley.