Healthy Eats

April 28, 2015

Pumpkin Soup

By Penny Boey

Pumpkin Soup with Extra Goodness to Keep You Warm this Winter!


  • 1/2 Brown Onion
  • 1 Butternut Pumkin
  • 1 Potato
  • 1 Tablespoon Organic Butter
  • Chicken Stock
  • Pine Nuts
  • Salami


Sautee 1/2 brown onion and garlic in organic butter until soft. Then add 1 butternut pumpkin and 1 potato cut into chunks and sautee for a couple minutes.

Pour in homemade chicken stock covering pumpkin and boil until soft (I have used¬†Soulla Chamberlain’s Homemade Chicken Broth)

In the meantime, toast pine nuts in a pan. Sautee Salami cut into pieces til crispy.

Pour out half of the liquid (save this for another soup) – depending if you like your soup thick….use stick blender to puree the pumpkin mix. Add sea salt and pepper to taste.

To serve, pour pumpkin soup into a bowl, swirl creme fraiche into the soup, then top with toasted pine nuts and crispy salami and finish it off with chopped chives.