10 mins


35 mins


  • 1 kg pumpkin

  • 2 onions, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons cooking oil

  • 1 litre chicken or vegetable stock (you can make this using water and 2 stock cubes)

  • 300 ml milk or coconut milk

  • ½ teaspoon salt

  • 1 teaspoon pepper


Give this soup some zing: 

  • 2 tablespoons fresh ginger, grated

  • ½-1 teaspoon chilli powder

To serve

Crusty bread

Let’s get cooking

Step 1

Peel pumpkin (take your time because the skin can be very tough, and you don’t want the peeler or knife to slip). Cut into chunks.

Step 2

Peel the onions and garlic and chop as finely as you can.

Step 3

Heat the oil in a large saucepan. Add the onion and garlic and stir constantly until begins to become transparent.

Step 4

Add the pumpkin, salt, pepper and the stock to the saucepan. Put the lid on and bring to the boil.

Step 5

When it is boiling, reduce the heat to the lowest setting. Cook for about 30 minutes until the pumpkin is very soft.

Step 6

Take the saucepan off the heat.

Step 7

Blend the soup until it is smooth. If you don’t have a blender, you can pour the soup mixture through a strainer, and press the vegetables through.

Step 8

Put the soup back into the saucepan and add the milk. Bring back to the boil and cook for another five minutes stirring constantly.

Delicious served with crusty bread.