The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too.The author, Valli Little, originally created this creamy pumpkin soup recipe way back in 2004 and it was passed on to us here at taste.com.au as one of the first pumpkin soup recipes we ever published online. Since then, it’s become one of the most popular creamy pumpkin soup recipes in Australia, with more than 350 rave reviews to date.What makes this our best easy pumpkin soup recipe?It’s creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Pretty much everything we look for in a pumpkin soup (and we’ve tried a lot of pumpkin soup recipes over the years!).To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don’t go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness. While some recipes use coconut milk, in this recipe we use thin cream instead of coconut milk to achieve a luscious consistency. Serve pumpkin soup with a satisfyingly crusty piece of bread. If you like, you can sprinkle your soup with chilli flakes (or cayenne pepper) or a pinch of smoked paprika.If you're not sure how best to cut and prep your pumpkin (be it butternut squash or another time of pumpkin) for your soup, check out our video guide at the bottom of the method steps.We also have a flavourful vegan pumpkin soup recipe for those who prefer a dairy-free soup. Looking for more easy soup recipe ideas? Try our 15-minute chicken and corn noodle soup. You could also make pumpkin soup in a slow cooker.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
Whenever I got sick as a kid, Mum would always offer to make me a bowl of chicken and sweet corn soup. While some may say it’s a placebo effect, I believe that this bowl of soup is a miracle worker. The subtly salty chicken consomme is infused with sesame oil, soy sauce and ginger (which has numerous health benefits) and the flavour profile gets even more complex thanks to the sweet flavours of creamed corn and the addition of savoury egg whites and ham. To me though, it truly just tastes like nostalgia. One of my favourite things about this soup is how quick and easy it is to prepare, even with the added ingredients that aren’t usually found in a traditional chicken and sweet corn soup! Even when I’m not sick, I often find myself turning to this recipe when I need a bit of a pick-me-up.There’s a reason that so many people turn to chicken soup - it really does warm both your stomach and your soul.
Packed with fresh veg, this comforting soup is an easy way to help you to your 5-a-day.
Most of the classic Italian dishes are steeped in frugality. Known as cucina povera – meaning ‘peasant food’ or ‘poor kitchen’ - with this style of cooking nothing is wasted. Stale bread turns up in a panzanella, leftover cooked pasta is used in a frittata, and those jars or cans of tuna, capers and anchovies can be used to make a classic puttanesca sauce. This classic minestrone soup recipe is one for the ages. It's comforting, warming, full of healthy ingredients and is hearty enough to feed a crowd, as all good the best minestrone soup recipes should be.What is minestrone soup?Minestrone soup is another fine example of this practical form of cooking. Laying somewhere between a soup and a stew, minestrone is more of a guide than a recipe. Always nourishing and simple to prepare, it opens itself to using whatever you have in the pantry or crisper drawer (see more about this below). Whatever you use, minestrone is a hearty, homey, bowl of goodness that costs next to nothing and is all cooked in the one pot. Our minestrone is also low in fat and high in fibre, making it nutritious as well as highly delicious and is ideal for dinners or a weekend lunch served with some crusty bread.Love a bulked-up, budget-friendly minestrone soup recipe? Try this vegetarian minestrone soup, our meatball minestrone soup recipe, this spring-inspired green minestrone with whipped lemon fetta and this cheesy, garlic-bread-topped version.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
Get your 5-a-day all in the one bowl! Make a big batch and that's lunch sorted for the week.
This is the chicken and vegetable soup recipe you need. While all soups offer a certain level of comfort, chicken and vegetable soup takes this to a new level. Chicken and vegetable soup is not just for the colder months. With its magically comforting, elixir-like qualities, this soup can be eaten all year round, whenever the body or soul needs a pick-me-up.Simmering bone-in chicken in store-bought stock deepens the chicken-rich flavour of this recipe, giving it a homemade taste. Slow simmering also brings out the sweetness in the carrot, celery and turnips. These vegetables have the double duty of providing the aromatic base of the soup as well as being ingredients in their own right. The addition of soup mix is the clincher here. Not only does it provide a heartiness in this chicken soup recipe, but it is also a nutritional powerhouse. This chicken and vegetable soup freezes beautifully, ready to be warmed up whenever the body craves it.And, keep the chicken soup inspiration coming with our collection of best-ever chicken soups you’ll be dreaming about until dinner time (like our hot and sour chicken soup with extra kick). Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
San Marzeno tomatoes from Napoli are the inspiration for this rich tomato soup with melting bocconcini cheese.
While my younger self would be appalled, I love cauliflower. Whether it be in a creamy cheesy bake, a spicy Indian curry or as a substitute for rice. When the weather starts cooling down, it’s little wonder my thoughts turn to cauliflower soup. This cauliflower soup recipe hits the spot, with its silky texture, and mild and creamy taste. The secret to a delicious cauliflower soupIn this simple cauliflower soup recipe, the cauliflower florets are simmered in a seasoned chicken stock with sebago potatoes until super tender. When pureed until smooth the potato works as a thickener, providing body to the soup and slightly taming the cauliflower taste. It’s no secret that cauliflower loves cream, and only half a cup is needed to create this cauliflower soup’s velvety texture. Although elegant enough for a dinner party entree, to me this is perfect bowl food to be eaten on the couch after the end of a long day. Fancify your cauliflower soup with this cream of cauliflower soup sprinkled with salmon roe and served with homemade pretzels or add bacon to your cauliflower soup! We’ve also got more than 50 cauliflower soup ideas just waiting for you to try.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
A hearty and healthy vegetable soup to warm a cold winter's night.
Chicken soup is like food for the soul and this one will give you an instant pick-me-up.
A cross between a stew and a soup, this hearty beef stoup is topped with creamy cauliflower mash.
Pumpkins are the quintessential food of autumn, their golden colours reflecting the changing season. Autumn is also the time when warming soups start hitting our tables. It’s little surprise, then, that when the weather turns, pumpkin soup is the most searched for soup here at taste.com.au, and this roasted pumpkin soup recipe is our favourite.The secret to this pumpkin soup lies in roasting both the pumpkin and the garlic before adding them to the soup. Roasting brings out the natural sugars creating a complex depth of flavour. Although smooth and rich, this recipe has only one tablespoon of cream. Its seemingly creamy taste and texture comes from the addition of cream delight potatoes. Tinker with this roasted pumpkin soup recipe to suit your needs. Make it vegan, mildly spiced, add a little miso, or bolster it with extra ingredients, like our pumpkin soup with lentils – whichever way you take it, it’s bound to be comforting and delicious. And, you can really step things up a notch with our French onion pumpkin soup in a garlic bread cob.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
My introduction to broccoli was as a waterlogged, overcooked side. Today, I recognise its amazing versatility. It truly deserves to be front and centre of recipes, whether stir-fried with beef or in a cheesy creamy bake – nobody puts broccoli in the corner! Why this is the ultimate broccoli soup recipeThis is my go-to creamy broccoli soup recipe. It ticks so many boxes. Using both the stem and florets of the broccoli reduces waste and the frozen peas amp up the green factor. Adding a swirl of cream gives it a certain decadence. The crowning glory? Crispy salty parmesan wafers! A perfect contrast for the smooth and silky soup. And it’s a healthy recipe – scroll down to the recipe notes to find out more.Want to take your soup a step further?Make broccoli an even healthier bowl of goodness with our resident nutritionist Chrissy Freer’s healthy broccoli soup. Or go a step further and fight off the lurgy with our collection of immune-boosting soups.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
Dani Vann shows us how to make a soup filling enough to serve as a main.
Nourish the soul with this deliciously hearty soup.
