Hearty Pumpkin Soup

Soup is such a heart warming winter meal.  This delicious Pumpkin soup is easy and delicious.  We freeze it in Goodlife Silicone Freezer Bags - ready to pull out for a quick midweek meal, or to take to work for lunch.


1 Pumpkin or Squash (cubed)

2 Kumara, Potatoes or Carrots

2 - 3 large Onions

2 Cloves Garlic

1 large thumb of Ginger

1 Green Apple (diced)

1 tsp Curry powder

1 Chilli

1 Bay leaf 

Herbs of your choice 

Olive oil

1 cup chicken or vegetable stock 

Salt and Pepper to taste


Mince or grate the garlic and ginger and add to a large soup pot. Add the deseeded and finely chopped Chilli, the diced Onion and the spices. Sautee gently in a little oil, until the fragrant aroma of the herbs has been unlocked.  

Remove the seeds and skin from the Pumpkin.  Roughly dice the Pumpkin, Kumara/Potatoes/Carrots and Apple.  Add the diced vegetables and fruit to the pot. Season with salt and pepper.

Add a cup of stock and gently cook down until the vegetables are soft enough to be blended into a soup.  Add a little water if the soup becomes too thick.  Towards the end of cooking, add some finely chopped herbs to the pot - Parsley is a good option.  

Remove the Bay leaf before blending the mixture to a smooth consistency.  Season to taste before serving.


There are lots of garnishes you can try with this dish:

  • Freshly chopped herbs and Okinawa Spinach leaves
  • A drizzle of natural Greek yoghurt
  • Crispy bacon pieces
  • Croutons and a sprinkle of grated parmesan.