Delicious home made Pumpkin Soup, Handed down from my mum.
It is far superior to any other Pumpkin Soup I have ever tasted.


  • 1 Large Jap Pumpkin (Diced)

  • 1 Sweet Potato (Diced)

  • 2 Potatoes (Diced)

  • 2 Carrots (Grated)

  • 1 Onion (Diced)

  • 1 tbl Oil

  • 3 tsp Curry Powder

  • 1 Litre Chicken Stock

  • Salt and Pepper

  • 300ml Evaporated Milk


  • 1.

    Saute onion in a large soup pot with oil until it begins to appear translucent.

  • 2.

    Add vegetables and curry powder. Stir and cook for a few minutes.

  • 3.

    Add chicken stock and season generously with salt and pepper.

  • 4.

    Cover and bring to boil, Then Simmer for 2 hours, Stirring regularly scraping the bottom of the pot, to avoid burning.

  • 5.

    Puree with hand blender, then stir in evaporated milk.

  • 6.

    Serve with crusty bread, a dollop of sour cream and a sprinkling of nutmeg.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 216kj
  • Fat Total 6g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 32g
  • Sugar 11g
  • Sodium 893mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Replace chicken stock with vegetable stock for a vegetarian option, and if you remove the evaporated milk if becomes vegan friendly.

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Posted by San19Report
Yum!! Will be making this again!! Thank you for sharing your recipe
Posted by Kristy121Report
love this recipe hey thanks it is sooo yummy:)