Cheryl’s Pumpkin Soup

Pumpkin soup

Emailed to us by Cheryl Kraus from Toowoomba. Pumpkin soup is a winter favourite up on the tablelands. The tastiest pumpkins hail from the Darling Downs and Cheryl uses the Jap variety. Thanks Cheryl, it’s simply delicious.


1 jap pumpkin, cut in 3 cm squares
1 onion, chopped fine
1 tbsp chicken stock powder
water as recommended

Cooking Instructions

  1. Add all ingredients into large inner pot.
  2. Add water, covering ingredients halfway and bring to boil. Simmer for 15 minutes, lid on.
  3. Transfer pot to Ecopot, with lid on.

    For smooth and creamy taste, blend ingredients just prior to serving. For a chunkier soup, mash ingredients using ladle.

  4. Cooking time 4 hours.

HINT … Add a swirl of sour cream or yogurt and garnish with parsley.


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