Pumpkin Soup

Pumpkin soup served in a white bowl with drizzled with cream and herbs.
Here's the easiest, tastiest  Pumpkin Soup NZ style recipe ever. Simple, delicious, healthy and just six ingredients.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Soup
Servings 8 people


  • 1 kg pumpkin chopped and peeled
  • 1 large onion chopped
  • 3 cups chicken stock
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 3 tbsp Greek yoghurt to serve


  • Put the pumpkin, onion, stock, ground ginger, curry powder into a large saucepan.
  • Bring to the boil then simmer until the pumpkin is tender.
  • Process with your blender or push through sieve for a gruntier soup.
  • Stir in the Greek yoghurt for a more creamier consistency.
  • Sprinkle with a sprig of fresh parsley, and another drizzle of greek yoghurt and season before serving. Add crusty bread for a main meal.


- Garnish with chopped up pieces of crystallised ginger for real wow-factor.
- If you really want your pumpkin soup to hum, roast the pumpkin first to get caramelised and golden then mash into the onion, ginger, curry mix (no need to boil, just simmer).
- Instead of yoghurt, use mascarpone for a richer soup.
Remember to share this online with the hashtag pumpkin soup recipe nz, i.e. #pumpkinsouprecipenz
Keyword gluten free
Tried this recipe?Let us know how it was!

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