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Best ever {and too easy} pumpkin soup

Fat Mum Slim /

Forget fancy flavours. I don’t want to hear about your nutmeg or special spices. This is the best ever (and easiest) pumpkin soup. Seriously. It is. What could be easier than roasting a whole pumpkin for an hour, scooping it out and calling it soup. Not much at all.

So let’s talk about what we can do in that hour while the soup is practically cooking itself. A manicure and pedicure come to mind. A facial, perhaps? You could fit in one episode of your favourite show. Or you could clean the bathroom. Scrap that. Bathroom cleaning is for bad pumpkin soup eaters, surely.


1 x 2kg butternut pumpkin
1 onion
Olive oil for drizzling
sea salt
3 1/2 cups chicken stock
1 cup cream
1 tbs honey
sour cream to serve


♥ Preheat oven to 200 degrees celcius. Cut pumpkin in half lengthways. Scoop out seeds. Place pumpkin {cut side up} & onion on baking tray. Drizzle with oil and salt & bake for 1 hour, or until golden and roasted through.
♥ Once pumpkin has cooled slightly, scoop pumpkin and onion into a saucepan.
♥ Add stock to saucepan. Add cream and honey. Puree with a stick blender. Turn on a medium heat. Heat through. Serve with a dollop of sour cream.

What would you do with a spare hour just for you?