Pumpkin soup

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Serves: 6

By Frenchfoodie



  • 1 pinch salt

  • 900g pumpkin peeled, seeded and cut in large pieces

  • 1.3l skimmed milk

  • 50g rice

  • 50g butter

  • 1 pinch grated nutmeg

  • 150ml water


  1. First melt the butter in a heavy bottomed pan.
  2. Cook pumpkin slowly over a low heat for about 15 minutes, stirring frequently.
  3. Add the nutmeg, salt and warm water.
  4. Cook rapidly until soft.
  5. Use a blender to bring to a puree.
  6. Put milk in a pan, add puree and rice.
  7. Bring to the boil, then simmer over a low heat for about half an hour.
  8. Serve with either toast, croutons or your crusty bread.

Handy Hint

A great way to use up the pumpkin flesh after making your Halloween lanterns!

Additional Information

  • Soup

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Budget

  • Winter

  • Halloween

  • Starter

  • Main Course

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

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Your comments

  • Frenchfoodie 30/10/13 23:09

    It's easy, healthy and everyone will love it. Good for low budget too.