Pumpkin soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Pumpkins are winter squashes, native to America. Their golden colour and firm texture makes them perfect in soups, and the lemon grass gives a tangy taste to cut their sweet flavour.


  • 750 g-1 kg (1 ½ lb-2 lb) pumpkin


  1. Cut a wide circle around the pumpkin stem using a small, sharp, pointed knife and remove the top. Using a large metal spoon, scrape the seeds from the pumpkin and discard, then either scrape as much flesh as possible from the pumpkin using the spoon or cut the pumpkin into wedges. Slice just inside the skin to release the flesh and chop it roughly.
  2. Place the pumpk