Pumpkin soup made easy

Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.

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Pumpkin soup tonight #yummylummy

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Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup
Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Pumpkin soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
  • 1/2 piece Kent pumpkin It can be any kind really
  • 2 pieces Potatoes Any kind will do
  • 1/2 piece White onion diced
  • 100 grams Bacon diced
  • 1 nob Ginger fresh, cut and crushed
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1 piece Red chilli diced
  • 1 piece Jalapeño pepper diced
  • 1/2 bunch Parsley chopped
  • 1/2 cup Cream
  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it's soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

If you try this pumpkin soup please let me know how it went.

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10 Responses

  1. Oohhh – pumpkin soup is my favourite! I have a recipe in the works. Will have to try yours. Never put peppers or chilli in my pumpkin soup before. Sounds interesting! And now we have perfect ‘soup’ weather.

    1. Thanks, Nadia,
      Since returning from Delhi earlier this year I’ve wanted to add chilli to everything 😃
      Canberra is certainly the soup capital I reckon.

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