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I really love pumpkin soup, especially to have when someone isn’t feeling too well, it’s lovely and light on the tummy. This is my go-to pumpkin soup recipe, but a reader shared her microwave version with me and it sounds pretty good with notes of curry in it.
I also found this easy Pumpkin Soup recipe via Food to Love. There are all kinds of variations of pumpkin soup, but sometimes the only thing that will really hit the spot is a classic original. The smoothest consistency for this soup can be achieved by using a blender.
Ingredients
Method
- Microwave on high all together for 12 minutes
- Cool
- Puree
- Add cream (delete as taste requires)
- Serve with crusty bread YUMMY
Notes
If cooking on stove add an extra cup or two of water)
4 comments
Would it matter to use beef stock rather than chicken?
Use Beef if you have it Lisa, it may change the flavour ever so slightly.
You can also add a tablespoon of tomato paste and 2 rashers of chopped up bacon.
Bacon always makes it taste better! ?