Creamy Pumpkin Soup


750g pumpkin

60g butter

5 spring onions, whites only, finely chopped

2 cloves garlic

3 cups water

1 tsp of sea salt

½ cup Tatua Cheese Sauce

¼ cup Tatua Culinary & Whipping Cream

2 tsp of brown sugar


  1. Cut the pumpkin into pieces leaving the skin on. Scrape out the seeds and put aside.
  2. Melt the butter in a pan.
  3. Add the spring onions and garlic and cook until soft (approx. 3-4 minutes).
  4. Add the pumpkin seeds and cook for 4 minutes.
  5. Add 3 cups of water and salt, bring to the boil and reduce heat. Place the cut pumpkin into a metal colander and place over the stock. Cover and simmer for 25 minutes or until tender.
  6. Remove the cooked pumpkin and set aside. Strain the stock through a sieve and place into a food processor.
  7. Remove the pumpkin skin from the cooked pumpkin and discard, add the pumpkin to the stock.
  8. Process on low until smooth.
  9. Mix in the Tatua Cheese Sauce, Tatua Culinary & Whipping Cream and brown sugar and combine well.
  10. Serve warm.
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