UNDER $10 RECIPES FREEZER COOKING VEGETARIAN

Cream of Pumpkin Soup

Cream of Pumpkin Soup

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.5 based on 11 ratings.

Ingredients

  • 1 750 Gram Pumpkin peeled and de-seeded (I use Jap -but you can use anything) - $2.00
  • 1 Onion chopped - $0.55
  • 2 tsp Sugar $0.04
  • 1 tbsp Parsley fresh -$0.30
  • 2 cups Milk
  • 1/2 tsp Nutmeg
  • 1 tbsp Sour Cream $0.10
  • 1 tsp Salt $0.08
  • 100 g Croutons

Nutrition Information

Qty per
369g serve
Qty per
100g
Energy 5696cal 1543cal
Protein 1.27g 0.34g
Fat (total) 117g 32g
 - saturated 24g 6g
Carbohydrate 108g 29g
 - sugars 105g 29g
Dietary Fibre 0.9g 0.25g
Sodium 28307mg 7670mg

Nutritional information does not include the following ingredients: Croutons

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There’s nothing like a hearty Cream of Pumpkin Soup to warm you up on a cold night! I love it with crusty hot bread!

Cream of Pumpkin Soup makes for a great meal in itself and it freezes really well!

For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers market, local butcher or at discount grocers. You’re likely to find many of these ingredients even cheaper there!

How to Freeze Cream of Pumpkin Soup

Allow the soup to cool to room temperature.  Then 3/4 fill a medium-sized ziplock bag.  Labe and date the bag with a Sharpie and place it on an even flat surface in the upright freezer.

This soup can be frozen for up to six months.

Other Delicious Soup Recipes to Try

If pumpkin soup isn’t your thing – have a look at our hundreds of other delicious soup recipes!

Cream of Pumpkin Soup | Stay At Home Mum

Method

  1. Cut the pumpkin into pieces.

  2. Place in a saucepan with the onion and salt.  Pour in just enough water to cover and cook gently with the lid on until pumpkin is tender (about 20 minutes).

  3. Pour the contents of the saucepan into a blender (or use a blender stick) to puree together with the milk.

  4. Return to the saucepan, add the sugar and the nutmeg.  Cover and cook gently for about 5 minutes.

  5. Serve with a dollop of sour cream, sprinkled with ground nutmeg, parsley and croutons.

Recipe Notes 

  • Cream of Pumpkin Soup can be frozen.  Seal in a ziplock bag or airtight container for up to six months.
  • For a bit of a kick - add a tablespoon of red curry paste to the mix!
  • Instead of boiling your pumpkin, pop it into the oven and roast it first to add to the flavour!
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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