Classic pumpkin soup
This classic pumpkin soup recipe by nutritionist Sarah Pound offers a nutritious, creamy, and comforting meal ideal for winter weeknights. It is simple to prepare, vegetarian, and can be easily frozen for future meals. The soup features pumpkin, carrots, and spices, blended to a smooth consistency and finished with coconut milk or cream.
- ▪The soup is rich in beta-carotene and antioxidants, supporting immune health.
- ▪It can be made vegan and is free from nuts and eggs.
- ▪For best results when freezing, omit the coconut milk or cream until reheating.
- ▪The recipe serves 4 to 6 people and takes 30 minutes to 1 hour to prepare.
- ▪It is seasoned with cumin and cinnamon, adding warmth and depth to the flavor.
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AdvertisementGood Food logoRecipesComfort foodSimple, affordable, freezable: Nutritionist Sarah Pound’s classic pumpkin soupWarm up with a silky, golden bowl of this seasonal go-to. High in nutrients and effortless to whip up, it’s a winner for busy weeknights, and the freezer.Sarah PoundApril 28, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementThis classic pumpkin soup is easy to freeze and suitable for vegetarians.Sarah PoundeasyTime:30 mins - 1 hourServes:4-6Comfort foodOnion & leekPumpkinCarrotCoconutVegetarianVeganNut-freeEgg-freeClassic AustralianSoupVegetablesMain courseEntreeFather's DayMidweek dinnerFamily mealsBudgetWinter warmerFreezer friendlyKid-friendlyA nourishing winter staple, this creamy,…
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