Pumpkin Soup

As the weather starts getting a bit chillier, Miffy loves to warm up with a big bowl of homemade soup. With Halloween round the corner, why don’t we try some pumpkin soup? You can go to a pumpkin patch to get a fresh pumpkin but for this recipe Aunt Alice decided to use tinned pumpkin, which you can buy from most shops.

You’ll need these ingredients:


2 tablespoons of butter

2 large white onions

2 cloves garlic

1 teaspoon of salt

1 teaspoon of cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

2 x 425g tins of pumpkin puree

475ml of chicken stock

475ml of water

120ml of cream

You will also need:

Wooden spoon

Hand blender


  1. Start off by melting the butter in a large pan, over a medium heat.
  2. Now get an adult helper to chop up the onions until they’re nice and small. If they make your eyes water, you can try sucking a spoon! Pop them into the pan and caramelize them – this means stirring them occasionally, for about 15 minutes, until they are golden brown.
  3. Next, add the garlic, salt, cinnamon, nutmeg and ginger to the onions and stir for another minute.
  4. Carefully add about 50ml of chicken stock and use a wooden spoon to remove any onion which has stuck to the bottom of the pan.
  5. Add the remaining chicken stock and gently stir. Next, add the water and pumpkin puree and stir it all up – be careful not to splash yourself!
  6. Turn the temperature down and leave the soup to simmer for about 20 minutes. Why not go and play a game of hide & seek while you wait?
  7. When your soup is ready, use the hand blender to make it nice and smooth. Stir in the cream and your soup is ready to eat!

This soup makes the perfect lunch with a warm, crusty roll, or you add some seeds and croutons. Now it’s time to eat!


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