The Country Witch’s Pumpkin Soup

I love this time of year, winter veg are coming in and it is nearly time to put away the summer clothes and pull out the trackies! It’s a time when you start making soups and casseroles and enjoying the warmth of home cooking. This soup is a variation on my Mum’s Pumpkin Soup (best ever you will taste). She’s in hospital at the moment but will be coming home in a couple of days and this will be the perfect food for her to have to get her strength back, she’s very excited about the prospect of having pumpkin soup.


½ Queensland Blue*
½ Butternut*
2 Cups chicken or vegetable stock
1 onion
5 peppercorns
5 cloves
Salt to taste

*You can use any pumpkin varieties, use one whole pumpkin or three or more types – it is up to you.


You will need a big boiler saucepan for this recipe.

1) Peel and chop the 2 pumpkins, the potatoes and the onions.
2) Put into boiler with 2 cups of chicken stock and the remaining ingredients.

3) Let the ingredients boil down until they are soft. I tend to remove the cloves at this point but that is a matter of preference.

4) Blend in a food processor or put through a sieve if that is your preference.

5) If the soup needs thinning add water (again thickness of soup is personal preference)

6) Serve in a bowl topped with cream and a light sprinkle of black pepper.

Ahhh Autumn deliciousness…………