Easy Pumpkin Soup Recipe

This was originally posted this Easy Pumpkin Soup Recipe 2 years ago almost to the date! I never had a photo of the soup at the time, so have updated the post and thought I would share it again. We are heading into the perfect weather for soup.

Easy Pumpkin Soup Recipe


  • 2 kg Butternut Pumpkin
  • Approx 500mls water
  • 8 rash shortcut rindless bacon
  • 2 white onions
  • 150mls sour cream
  • 1 tsp chicken stock powder
  • 30 grams butter
  • 4 bread rolls


  1. Cube pumpkin into pieces approx 1.5cm x 1.5cm.
  2. Finely chop onion.
  3. Chop bacon into small squares.
  4. Heat butter in a large stock pot on a medium heat. Once sizzling add bacon.
  5. Fry bacon for a few minutes, stirring constantly and then add onion.
  6. Add onion and continue to fry for another couple of minutes or until onion is transparent.
  7. Add pumpkin and mix well.
  8. Add water (add more if required, so that all the pumpkin is lightly covered).
  9. Sprinkle in stock powder and bring to the boil.
  10. Reduce heat and simmer pumpkin until it is soft (approx 15 minutes).
  11. Remove from heat.
  12. I like to have a very thick pumpkin soup, so will use a slotted spoon to remove pumpkin in batches, leaving some liquid behind.
  13. Place batches of pumpkin into a jug and puree the contents.
  14. Pour pureed mixture into a large bowl and begin pureeing another batch of pumpkin.
  15. Continue this process until all the pumpkin has been pureed and you are happy with the consistency of the soup.
  16. Empty any excess contents from the stock pot and return soup to the pot to heat through.
  17. Serve with a dollop of sour cream and freshly warmed rolls.