Simple pumpkin soup

by Leah Halmagyi


  • 2 brown onions, finely sliced
  • 8 cloves garlic, finely sliced
  • 1 tsp fennel seeds
  • ¼ tsp cumin seeds
  • 2 Tbsp extra virgin olive oil
  • 800g pumpkin, peeled and diced
  • 1½L chicken stock
  • 1 cup evaporated milk
  • sea salt flakes and freshly-milled white pepper
  • steamed snow peas and broccolini, to serve


1 Sauté the onions, garlic and seeds in olive oil in a large saucepan over a moderate heat for 5 minutes, until well-softened. Add the pumpkin and continue cooking for a further 10 minutes. Pour in the stock and evaporated milk, then simmer for 15 minutes. Purée with a stick blender, then season with salt and pepper. Serve with steamed snow peas and broccolini.