Creamy Pumpkin Soup

Carolyn Haas


In Australia, the word pumpkin can refer to a number of varieties of hard-shelled winter squash, including what we call pumpkins in North America. There are also many versions of pumpkin soup. This version is from a kid's cookbook called Cooking the Australian Way.


★★★★★ 2 votes

10 Min
20 Min
Stove Top


  • 1/4 c
    butter or margarine
  • 1 large
    onion, chopped (about 3/4 cup)
  • 1/2 tsp
    curry powder
  • 16 oz
    pumpkin (2 cups) not pie filling
  • 1/4 tsp
  • 2 c
    1/2 and 1/2 or whole milk
  • 2 1/2 c
    chicken stock
  • 1/3 c
    sour cream
  • 1/8 tsp
  • ·
    minced parsley

How to Make Creamy Pumpkin Soup


  1. Melt butter in soup pot and add the onion. Stir and cook until soft. Add curry powder and cook 2 minutes more.
  2. Add pumpkin and salt to the pot. Using an immersion blender, blend onions and pumpkin mixture together. Add 1/2 & 1/2 (or milk) and blend again until very smooth.
  3. Stir chicken stock into pumpkin mixture and heat slowly over low heat, stirring occasionally.
  4. In a small bowl, mix the sour cream, cinnamon and parsley.
  5. Serve soup with a generous dollop of sour cream mixture.

Printable Recipe Card

About Creamy Pumpkin Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: Australian
Hashtag: #Australia

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