Orange Pumpkin Soup

This is a little bit more than a pumpkin soup as you will see by the ingredients, so we call it our Orange Soup, a name I love as we originally come from Orange NSW. After the GWS Giants win against Sydney Swans in the AFL last night it’s a wonder hubby hasn’t started calling it Giants Soup. You might notice his football gear on in the video.

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  • 1/4 pumpkin approx
  • 4 carrots
  • 2 sweet potatoes, small to medium size or 1 large
  • 2 potatoes
  • 2 onions
  • salt & pepper
  • parsley
  • 2 lids of Continental chicken stock powder
  • boiling water, fill to just covering vegetables
  • cream, sour cream or yoghurt are optional


  1. Cube all the vegetables.
  2. Add to a large microwave bowl or a saucepan.
  3. Add the chicken stock powder, salt, pepper, parsley and fill with boiling water to just cover it.
  4. For microwave cover with plastic wrap and cook on high for 25 minutes. For stove top put lid on saucepan bring to boil then simmer until vegetables are soft.
  5. Blend with a hand blender or you can do batches in an upright blender to a smooth consistency.
  6. Serve as is, or add some cream, or sour cream or yoghurt for a creamier soup.

Options: Add some parmesan cheese on top, eat by itself or add some crusty bread or toast.
Notes: You can replace the chicken stock powder with any stock of your choice. Some people prefer the ready made stock or they make their own.

Ready to eat

Orange Pumpkin Soup

Orange Pumpkin Soup

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