How to make Pumpkin Soup -4 Ingredient

Hi again, Amanda from ‘Simple home cook’ here. Today I am sharing one of my weeknight ‘go to ‘ recipes.Pumpkin  

I have been eating this since I was a kid and now own kids ask for it all the time. It only uses only a few ingredients, tastes amazing and is healthy too. What more could you want out of a recipe!

I used to make this recipe by adding milk at the end but I have done away with the milk as it just isn’t necessary. I have included in the recipe as optional for those who feel like they might want to add it.

When taking photos for this recipe I made a double batch so I could freeze half for another night. The perfect recipe in my opinion.


Pumpkin soup – only 4 ingredients
  • 4kg Jap or Kent pumpkin, peeled and chopped into large chunks
  • 3 cups chicken stock
  • 1 large onion, peeled & diced
  • 150g bacon pieces
  • ¼ cup milk (optional)
  1. In a large saucepan over high heat, add the pumpkin and chicken stock. Bring to the boil then reduce to medium heat.
  2. In a large microwave safe bowl, add onion and bacon. Cover and microwave on high for 2 mins. Stir, then microwave for a further 2 mins.
  3. Add the cooked onion and bacon to the boiling pumpkin and stir through.
  4. Cook for 20 mins or until pumpkin is very soft. Remove from heat.
  5. Using a stick mixer, blend up the contents of the saucepan until smooth. OPTIONAL ** add milk and blend until smooth. If it is too thick, add a little more water until you reach your desired consistency.
6.Serve immediately or cover and refrigerate until dinner time.

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