Sharon’s Pumpkin Soup



  • 50g butter
  • 1 onion chopped
  • 1 – 4 garlic cloves chopped depending upon personal taste
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • Salt and Pepper
  • 1kg pumpkin (can be a mix of pumpkin, potato & sweet potato) – I usually use a mix of Butternut and Kent or Queensland Blue pumpkin, some sweet potatoe and 1 or 2 potatoes – the potatoes tend to make the soup creamier


  • Peel pumpkin (and potato if used).
  • Melt butter in large pot and sauté onion and garlic until soft but not brown.
  • Add all other ingredients and bring to the boil.
  • Cover and simmer on low heat until all vegetables are cooked through.
  • Allow to cool.
  • Blend in batches in a food processor until mixture is pureed and no lumps remain.
  • If the soup is too thick add a little water or stock.
  • Reheat in microwave and serve with a dollop of sour cream and a sprinkle of pepper.

Pumpkin Soup Recipe by Sharon Sims

This has been a family favourite and the kids still ask for it today when we catch up for family gatherings. Even though I gave them all a copy of the recipe when they moved out, they still prefer Mum’s Pumpkin Soup. I guess that’s because it’s made with love.