Loaded Pumpkin Soup

Loaded Pumpkin Soup

Submitted by Sharon King

Loaded Pumpkin Soup

Loaded Pumpkin Soup
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Prep Time 40 mins
Cook Time 6 hrs
Total Time 6 hrs 40 mins

Ingredients
 

  • 1.2 kg Kent pumpkin
  • 400g potato
  • 250g bacon (short cut)
  • 200g sweet potato
  • 200g brown onion
  • 1 tbs crushed garlic
  • 2 tsp curry powder
  • 3 tbs vegeta
  • 1 ltr hot water
  • Light sprinkle of nutmeg
  • 250ml Philadelphia Cream

Instructions
 

  • Peel and dice all vegetables.
  • Add all ingredients (except cream) to SC.
  • Blitz when soft and add
  • 250ml Philadelphia cream for cooking and cook for a further hour.
  • Cook on high for approx 6 hrs.
  • Cooked in 6 litre SC.
  • Serve topped with a little crispy bacon and warm crusty bread.
Tried this recipe?Let us know how it was!

16 thoughts on “Loaded Pumpkin Soup”

  1. That sound lovely Sharon, thanks for posting it and I will try this in my next pumpkin soup batch.. Can you see any difference in flavour/texture/outcome if I was use a butternut p instead

  2. Stephen Raffaele

    Is Philadelphia Cream the same as Philadelphia Cream Cheese? And I Googled Vegeta and it seems to be vegie stock powder. Is this true and is it worth trying a different stock powder, as I am not sure if I can get Vegeta in Western Australia.

    1. Hi

      You should be able to get the Vegeta in Woolies as we can here in Qld. But you could substitute another vege one if not 🙂
      I’ll check with Sharon regarding the Philadelphia in her recipe and ask her to pop by and answer to be sure

  3. Im confused by whats written, do you cook all together for 6 hours on low than blitz it than add cooking cream then cook it for another hour ??

  4. Hi ladies, all up its cooked for approx 6 hrs, so blitz and add the cream around the 5 hr mark then cook for a further hour.
    The cream I used is Philadelphia Cooking Cream (not the cream cheese variety but found in the same cold section with the cream cheeses at woolies).
    Any vegetable (or chicken) stock would be fine to use.

  5. Just made this for second time and best I have tasted a bit of work in preparation but just lovely. We use Philadelphia cream cheese un it.

  6. Really loved this! I used coconut cream rather than cooking cream as we are dairy free, which still left a lovely texture. Lots stored up in my freezer for work lunches. Great recipe!

  7. Lee Featherstone

    Made this last night. Absolutely awesome. Big hit in my family. Didn’t take the full 6 hours to cook. Probably blitzed at 4 hour mark then added cream. In the morning going to use some of leftovers for pumpkin soup scones. Will keep updated on that.

  8. Such a delicious soup! My new favourite 😄 I had tried my own recipe previous to this and didn’t quite like the outcome. Was very nervous doing another pumpkin soup but I was very, very pleasantly surprised! Thankyou for a great recipe! Sooo yummy

  9. Just made this for the second time today (haven’t tried this batch yet but sure it’s great!) It was delicious and we (family of 4) ate it for a couple of days and then I made pumpkin soup scones in the SC too with the remainder. Perfect. Today we made one full batch and then a half size in the smaller SC.

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