Pumpkin Soup

On a cold winter day, nothing is more comforting than a piping hot bowl of more-ish pumpkin soup.

Prep Time:
Cook Time:

How to Cook

  1. Heat the oil in a pot and sauté the onions, Gregg's Crushed Garlic, Gregg's Ground Nutmeg, Gregg's Ground Cumin and Gregg's Ground Coriander until soft and fragrant. Add the pumpkin and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until pumpkin is soft.
  2. Puree in a blender or food processor. Stir in cream and freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns.
  3. Return to heat and heat through.
  4. Serve hot, garnished with sour cream and fresh parsley.


  • olive oil
  • 2 onions, sliced
  • 1 tsp Gregg's Ground Nutmeg
  • ½ tsp Gregg's Ground Cumin
  • ½ tsp Gregg's Ground Coriander
  • 1 Tbsp Gregg's Crushed Garlic
  • 1.5 kg pumpkin, peeled, seeded & cut into chunks
  • 1.5 litres liquid chicken stock
  • 300 ml cream
  • Gregg's Natural Sea Salt, freshly ground
  • Gregg's Whole Black Peppercorns, freshly ground
  • sour cream, to garnish
  • fresh parsley, to garnish

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