Tuscan Pumpkin Soup

5 Ingredient Tuscan Pumpkin Soup

Alison Murray Recipes 5 Comments

Dinner needn’t be difficult. Or time consuming.

There are time when I feel like putting some effort into weeknight dining. I arrange little dinner parties for two some nights with nibbly entrees before a filling main and a bowl of home-made ice-cream or whatever I’ve been baking. Other times, I wish to wave my hand and someone throw me a bowl of something spectacular while I veg out on the couch. Being the cook in the house, that just never happens though.

Luckily all it takes to make a tasty pumpkin soup is 5 ingredients, 1 saucepan, 1 blender and 15 minutes. Preparing pumpkin soup really is as easy (or as difficult) as you feel like making it; this recipe even cheats a little by having a Tuscan herb mix as one of ingredients. You can even further pare this down to 4 ingredients if you use liquid stock (instead of water + powdered stock).

Tuscan Pumpkin Soup

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So get cooking – in 15 minutes you too could be enjoying a creamy pumpkin soup seasoned with aromatic garlic, rosemary, thyme and sage!

5 Ingredient Tuscan Pumpkin Soup
 
Prep time
Cook time
Total time
 
(egg-free, gluten-free, vegan; dairy-free, nut-free or soy-free depending on milk choice)
Author:
Serves: 4
Ingredients
  • 500g butternut pumpkin, peeled and cut into 5cm cubes
  • 2 cups water + 2 tsp stock powder (or 2 cups liquid stock)
  • 2 tsp Tuscan herb seasoning
  • ½ cup milk (see notes)
Instructions
  1. Add water and pumpkin to a medium sized saucepan. Bring to the boil and then reduce to a simmer.
  2. Cook, with lid on for 8 minutes or until pumpkin is tender.
  3. Take saucepan off heat, add milk and stir well. Pour into blender and process until smooth.
Notes
Serve with a dollop of Greek style yoghurt, sour cream or vegan sour cream. <strong>Milk</strong>: I used almond milk for a creamy soup, you could also use rice milk OR full or skim dairy milk for a vegetarian option. <strong>Stock</strong>: Use animal product free (like Massel brand) for vegetarian and vegan recipe.
 

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Alison is a naturopath in training, store manager of the Gluten Free Shop and a food blogger extraordinaire! Passionate about creating real food recipes that are simple. delicious, and economical, Alison is also a Health & Wellness Coach and a Spiritual Healer. She lives in Melbourne, VIC, Australia and spends her free time cooking, baking and blending.

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Alison Murray5 Ingredient Tuscan Pumpkin Soup

Comments 5

  1. Om Nom Ally .com via Facebook

    So glad to hear that :) I bought a whole pumpkin last night, so the recipe might be a feature again this week too!

  2. Miranda Partridge via Facebook

    Yummo! Well, I don’t have pumpkin, so I did a cauliflower, broccoli and button squash combo. It’s simmering away as I type this. And all because of your post! :)

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