Pumpkin Soup

Cook Time 30 minutes

Servings 4


550g peeled & seeded kent pumpkin diced into 2cm cubes

100g brown onion, peeled and diced

35g canned evaporated skim milk

15ml light cream

400ml water

Salt & pepper


Pre-heat oven to 180°C. Evenly distribute the diced brown onion on a non-stick baking tray and roast for approximately 7 minutes or until golden but not burnt.

Place diced pumpkin, water and roasted onion into a large deep saucepan, cover with a lid then simmer over medium heat until the pumpkin is tender. Remove and blend with a food processor until completely smooth.

Add the blended soup back to the saucepan and bring to a simmer. Add cream, evaporated skim milk, then season with salt and pepper to taste.

Evenly portion soup into each bowl and enjoy.


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