Skip to content


Previous article
Now Reading:
Extra Creamy Pumpkin Soup
Next article

Extra Creamy Pumpkin Soup

Preparation 20 mins
Cook 45 mins
Serves  4-6


  • 2 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups canned pumpkin puree
  • 2 vegetable stock cubes
  • 1 cup heavy cream
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Salt and pepper to taste
  • Bay leaf (for garnish)
  • Heavy cream (for garnish)


Step 1
Dice the onion and mince the garlic cloves using our Tool Garlic Crush Utensil. Crumble vegetable stock into a 1L jug of boiling water. Mix until dissolved and put aside.

Step 2
In our large Stainless Steel Tan-ium Frying Pan, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Step 3
Add the pumpkin puree and vegetable broth to the pot, stirring until well combined. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavours to combine.

Step 4
Use an immersion blender or transfer the soup to a blender to puree until a smooth and creamy consistency.

Step 5
Return the pureed soup to the pot otherwise, stir in the heavy cream, ground cinnamon, ground nutmeg, and ground ginger. Season with salt and pepper to taste.

Step 6
Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to blend.

Step 7
Ladle the soup into our Hue Stone Soup Bowls, add extra heavy cream if desired and a bay leave to garnish. Serve up with your favourite crusty bread.



Your cart is currently empty.

Start Shopping

Select options