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


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)
Serves: 4
  • 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)
  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.
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.

Comments 5

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

  2. 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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