5 Ingredient Tuscan Pumpkin Soup
Posted on February 27, 2012 by Alison Murray
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).
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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!
- 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)
- Add water and pumpkin to a medium sized saucepan. Bring to the boil and then reduce to a simmer.
- Cook, with lid on for 8 minutes or until pumpkin is tender.
- Take saucepan off heat, add milk and stir well. Pour into blender and process until smooth.
All I did was see the picture, and now I want pumpkin soup! lol Looks delish!
So glad to hear that
I bought a whole pumpkin last night, so the recipe might be a feature again this week too!
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!
Oooer, that sounds AMAZING Miranda! Can’t wait to hear how it turns out
Ooh! It was delish! Totes hit the spot