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Pumpkin Soup

Ingredients

  • Soup:
  • 1 kg (2.2 lb) sugar or pie pumpkin, cut into cubes, seeds and stringy fibres removed
  • 1 large red onion, peeled and roughly chopped
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 750 ml (3 1/4 cups) homemade or store-bought vegetable stock
  • 1 tbsp brown sugar
  • salt
  • white and black pepper
  • For Serving: (optional)
  • 4 tbsp cream, cream cheese, creme fraiche, or sour cream
  • 1 spring onion (scallion), chopped
  • 4 tbsp pumpkin seeds
  • 4 miniature pumpkins, tops removed & seeds and strings discarded

Directions

1) Sautee the vegetables
Heat the canola oil and butter in a heavy-bottom saucepan on medium-high flame until the butter is melted. Add the onion and brown sugar. Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted. Add the pumpkin or cubes and cook for 5 more minutes.

2) Cook the soup
Add the vegetable stock and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low- Let the pumpkin soup cook for 20 minutes. The soup is done once the pumpkin is very soft and can be easily squished with the back of a spoon or fork. Allow the soup two cool for 10 minutes.

3) Puree the soup
Using a hand blender, puree the vegetables until smooth. Alternatively, blend the soup in small batches in a food processor. Season with salt, black and white pepper according to your taste. If the soup seems too thin, return it to the stovetop and cook over low heat until the soup thickens to desired consistency. You can also thin down the soup with additional stock if the soup seems too thick.

4) Serve the pumpkin soup
Reheat the pumpkin soup over medium-high heat. Serve the soup warm garnished with a dollop of cream, cream cheese, creme fraiche, or sour cream, chopped spring onion (scallion), and pumpkin seeds.

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Related Recipes

Pumpkin Soup

Ingredients

  • Soup:
  • 1 kg (2.2 lb) sugar or pie pumpkin, cut into cubes, seeds and stringy fibres removed
  • 1 large red onion, peeled and roughly chopped
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 750 ml (3 1/4 cups) homemade or store-bought vegetable stock
  • 1 tbsp brown sugar
  • salt
  • white and black pepper
  • For Serving: (optional)
  • 4 tbsp cream, cream cheese, creme fraiche, or sour cream
  • 1 spring onion (scallion), chopped
  • 4 tbsp pumpkin seeds
  • 4 miniature pumpkins, tops removed & seeds and strings discarded

Directions

1) Sautee the vegetables
Heat the canola oil and butter in a heavy-bottom saucepan on medium-high flame until the butter is melted. Add the onion and brown sugar. Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted. Add the pumpkin or cubes and cook for 5 more minutes.

2) Cook the soup
Add the vegetable stock and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low- Let the pumpkin soup cook for 20 minutes. The soup is done once the pumpkin is very soft and can be easily squished with the back of a spoon or fork. Allow the soup two cool for 10 minutes.

3) Puree the soup
Using a hand blender, puree the vegetables until smooth. Alternatively, blend the soup in small batches in a food processor. Season with salt, black and white pepper according to your taste. If the soup seems too thin, return it to the stovetop and cook over low heat until the soup thickens to desired consistency. You can also thin down the soup with additional stock if the soup seems too thick.

4) Serve the pumpkin soup
Reheat the pumpkin soup over medium-high heat. Serve the soup warm garnished with a dollop of cream, cream cheese, creme fraiche, or sour cream, chopped spring onion (scallion), and pumpkin seeds.