Simple Pumpkin Soup

 This Simple Pumpkin Soup recipe has been a family favourite for years – the kind of comforting bowl that shows up every autumn without fail. It’s made with humble ingredients, nothing fancy, just the good stuff – buttery onions, sweet pumpkin, and a splash of cream to bring it all together. Whether you’re feeding a crowd or batch cooking for the week ahead, this one’s always a winner. Simple, satisfying, and made to be shared.

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Ingredients:

60g butter

1 onion, finely chopped

2½ cups chicken stock

500g pumpkin, peeled, seeded, and chopped into 5cm chunks

2½ cups hot milk

Pinch of ground allspice

Salt and freshly ground black pepper, to taste

125ml thickened cream

Fresh parsley, finely chopped, to garnish

Sour cream, to serve

Instructions:

In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook gently for around 5 minutes, or until soft and fragrant.

Pour in the chicken stock and bring to a boil.

Add the pumpkin pieces and simmer uncovered for about 30 minutes, or until the pumpkin is soft. Remove from heat and allow to cool slightly.

Transfer the mixture to a blender or food processor and blend until smooth (you may need to do this in batches). Return the puréed soup to the saucepan.

Stir in the hot milk, allspice, salt, and pepper. Warm through gently over low heat.

Just before serving, add the thickened cream and stir to combine.

Ladle into bowls and serve with a dollop of sour cream and a sprinkle of fresh parsley.