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Category Archives: Soup

Chicken Gnocchi Soup   Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: Katrina Recipe type: Soup Serves: 5 Ingredients 500g chicken breasts, cooked and diced into small pieces 4 tablespoons butter 4 tablespoons flour 1¾ cups thickened cream 2 cups milk 1¾ cups chicken stock 1 cup celery, […]

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  • Anna

    Yum!! Made it without the spinach (whoops forgot it at the shops), it was still yummy. Thanks Kat for something different. :)ReplyCancel

    • Katrina

      Ooh glad you enjoyed it, Anna. It is very yummy and fairly easy to make to make as well.ReplyCancel

A delicious chicken soup for a cold winters evening. I love the flavours in this soup. I made it in the thermomix but have found some delicious regular recipes for you too! Chicken and Corn Soup   Print Prep time 8 mins Cook time 20 mins Total time 28 mins   Author: Katrina Recipe type: […]

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  • Carolyn Tristram

    What do you do with the egg – did I miss read it?

  • Robyn Cooper

    yes the egg???? I assume it goes in at the end

  • Justine

    I have 2 sick kids that will be home from school today and was thinking I would like to make them some chicken soup for lunch to help their aching throats. Perfect timing thanks Kat.ReplyCancel

This is a guest post by Pippa, from Foodie Mum’s Kitchen Hello fellow Organised Housewife devotees. My name is Pippa from Foodie Mum’s Kitchen and I am super excited to be writing this guest post for Kat. You see I have been stalking, a fan of the organised housewife for sometime now, and am truly […]

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Beef, vegetable and barley soup   Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins   Author: kat Recipe type: Soup Serves: 8 Ingredients 2 tlb olive oil 500g beef, diced 1 onion, diced 2 tsp paprika 3 carrots, peeled and diced 2 swede, peeled and diced […]

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  • Kathcrispin

    Yum, this sounds great, looks like I have found this week’s soup recipe ….thanks!ReplyCancel

  • Becci Sundberg

    Yum! Pinned for next fortnights menuReplyCancel

  • Manda-Kate

    Great for a winter’s night!
    When I make my vegie soup I actually grate the vegies (i.e. potato, pumpkin, swede, carrot)…. just a suggestion :-)ReplyCancel

  • Kathryn D

    I’ve cooked this recipe for past couple of years and always gets the thumbs up. ReplyCancel

  • […] over to The Organised Housewife for the full recipe (give credit where credit is due!), but I did make one change – instead […]ReplyCancel

Donna Hay’s Roasted Pumpkin Soupis THE most easiest pumpkin soup I have ever made. Also helps that it is really delicious too! If you haven’t made your own pumpkin soup before I really recommend you try this one! I made a double batch so I could place left overs in the freezer. I will show […]

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  • Kirsty

    I have made this before myself and think it is absolutely delicious!ReplyCancel

  • Christeen

    How did you know that I just this morning bought 11.5kg of pumpkin for $1.05 to make and freeze pumpkin soup for the winter?  Yep great deal at the local Fruit and Veg shop.  $0.09/kg!!!  Will it work for the other types of pumpkin?ReplyCancel

    • That’s an awesome deal!!ReplyCancel

    • Kirsty

      I’ve made with another type and it worked out well.  I chopped it up more though as it was too big.ReplyCancel

    • works for all pumpkin… kent is my favourite!ReplyCancel

  • Judiannd

    Hi Katrina

    If you can give me any tips on how you overcame your fear of public speaking I would greatly appreciate it.

  • hilarious and snap that is scheduled post this week!!! same soup, same freezing!!!!!! I will change the soup now I have many many samples as its my ‘go to’ for work….ReplyCancel

  • Tanya

    Donna Hay’s roasted pumpkin is so good & what’s even better is the whole family loves it :) ReplyCancel

  • Sally

    I freeze my soups this way too (Antartica tops are great for the initial freeze!!!) and most other of my freezer meals go in flat too. Then stored in a small SAMLA (Ikea) container in my freezer!
    (And I had the exact same food processor for years. Dont drop the motor part…it doesn’t like it!)ReplyCancel

  • Rae_2908

    Made it last night and you’re right!  So easy and delicious.  Thanks for finding it, and posting it
    for us! I also used your freezing techniques – you’re amazing – thank you!!!!!ReplyCancel

    • thank you happy to share my tips and I think one of the best recipes is one that is recommended.ReplyCancel

  • […] to make soups with, I have made this soup from Donna Hay in the past, and it was really delicious. Super Easy Roast Pumpkin Soup + Soup Freezing Tips » The Organised Housewife. With my Pumpkin Soup i always add a can of Condensed Milk & Curry Powder. I just love the […]ReplyCancel

  • I have a pumpkin soup recipe I just love. But it involves a LOT of chopping, which is bad for my arthritis, so I don’t make it nearly as often as we’d like.  I’m going to give this one a try! Thanks for posting it (and the freezing tips).ReplyCancel

  • jess

    Thanks for recommending Kat – I don’t even like pumpkin soup but this looked so easy I thought I’d try it. I also roasted half a bulb of garlic to go into it, and substituted extra stock for the cream to make it low fat, and it was delish! Husband, baby, and toddler all loved it. Is it possible to re-use the freezer bags? or do any of your readers have other suggestions? I’m trying to cut down on how much plastic we turf… Love your blog, thank you!ReplyCancel

  • […] Roast Pumpkin Soup – super easy and so yummy!! […]ReplyCancel

  • Lexi

    Isnt that a butternut squash?ReplyCancel

    • no, it’s a butternut pumpkinReplyCancel

      • Hollie Pettit

        they are the same thing, in America they are called squash while in Australia they are called pumpkin.ReplyCancel

    • Hollie Pettit

      yes. also known as a butternut pumpkin.ReplyCancel

  • dirtgirl

    Had made this soup after seeing it on an old Donna Hay program. Was wondering if it was freezable, when I came across your site. Have now packed 3 large Ikea bags using your method of a tall jug/container. Managed to grab a huge butternut whilst down Southern Highlands and it cost less than 1kg does here in expensive Sydney! Plus have 2 x 6kg Kent pumpkins grown in garden that will be used for more soup! Thanks for sharing your tips.ReplyCancel

  • Joy Povey

    I also roast cloves of garlic with the pumpkin – on top of the seeds. Then in my thermomix I puree the cooked pumpkin (flesh, seeds AND skin!) with roasted onion and sweet garlic!! I don’t add a lot of liquid when pureeing (just enough to keep it moving in the machine) because I freeze in individual serves for lunches. So when it comes to serving/reheating, sometimes I’ll add hot water, or heat skim milk separately and add to a reheated pumpkin base serve.
    Being very thick means I can also add it to a casserole that’s a bit too liquidy.ReplyCancel

I detoured away from my meal plan tonight, as I wasn’t feeling well and felt like soup. After seeing Katrina and Amie from The Block cook up their winning Chicken and Corn Chowder, I couldn’t resist. Super easy to put together, Miss 8 helped me. Katrina and Amie’s recipe HERE. Here is my version below, […]

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. Microwave Pumpkin Soup   Print Quick, Easy and nutritious Author: Caroline Ross Recipe type: Soup Ingredients approx 1kg Large Butternut pumpkin 2 cups of water 1 teaspoon garlic 1 teaspoon curry powder 1 teaspoon chicken stock powder 1-2 tbl cream Instructions Microwave on high all together for 12 minutes Cool Puree Add cream (delete […]

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