Chris' Homemade Pumpkin Soup | The Kitchen Depot

back

see next

November is the month of cosy evenings, crisp leaves underfoot, and the comforting aroma of hearty home-cooked meals. And nothing says autumn quite like a steaming bowl of pumpkin soup – velvety, fragrant, and packed with flavour. Chris’ pumpkin soup recipe is the perfect way to celebrate the season, whether you’re cooking for family, friends, or just yourself.

The Recipe

What makes Chris’s pumpkin soup special is the little touches that elevate it from everyday to memorable. Simple ingredients, quick comfort, what’s not to love?

1 medium-sized pumpkin (,peeled and chopped)
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 litre vegetable stock
150ml coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley or chives

Pair with warm, buttery bread or soft rolls.
Add a side of roasted root vegetables for a full autumn feast.
Serve with a light white wine or sparkling cider to elevate the flavours.

Method

Now that you’ve gathered all your ingredients, it’s time to start brewing Chris’ pumpkin soup with our step-by-step guide.

Start by roasting your pumpkin chunks in the oven at 190 degrees Celsius until they’re tender and caramelised – about 25-30 minutes. Meanwhile, sauté your onion and garlic in a splash of olive oil until they’re soft and fragrant, filling your kitchen with autumn magic.

Once your pumpkin is roasted, toss it into a large pot with the sautéed onion and garlic. Pour in the vegetable stock, then sprinkle in the cinnamon and nutmeg. Bring everything to a gentle boil, then let it simmer for 15 minutes to blend those delicious flavours.

Time to work your magic! Use a hand blender to puree the soup until it’s smooth and velvety. Stir in the coconut milk for a creamy swirl. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley or chives. Ready for a sip of pure Autumnal warmth?