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Pumpkin & Spinach Soup Recipe

Home > Sydney > Recipes
by Sheree (subscribe)
Published July 11th 2012
Pumpkin and spinach are two of my favourite vegetables, I love eating them alone but who would have thought they would taste good together in a soup. This simple and easy recipe is delicious, hot and healthy. Perfect for a winter entrée or main meal, this is a great solution when you don't have a lot of time to prepare dinner.
Pumpkin and Spinach Soup
Delicious Homemade Pumpkin and Spinach Soup

Preparation time – 10 minutes (Serves 2-3 people)


350gram – 400gram Kent pumpkin
50gram Baby spinach leaves
1 Small onion
2 Teaspoons of butter
1 Heaped teaspoon of minced garlic
2 Massel vegetable stocks cubes
1 ½ Cups of water
Dollop of sour cream (optional)
1 x piece of bread (optional)
1 teaspoon of pine nuts (optional)


1. Place a large saucepan on the stove and turn the heat to low, add the butter and wait until melted.

2. Dice the onion and add to the pan with the minced garlic and stir with a wooden spoon, cook until slightly brown.

3. Dice pumpkin into small pieces and slice spinach into strips.

4. Add the pumpkin and spinach to the pan once the onion and garlic are slightly brown and stir through.
Diced pumpkin and spinach
Add pumpkin and spinach to the saucepan and stir through.

5. Add the vegetable stock cubes and water.
Massel Stock Cubes
You can use any stock cubes you have in the cupboard but you will notice a difference in the flavour of your soup if you use Massel stock cubes.

6. Place a lid on top of the saucepan and boil on a low heat for approximately 20 minutes or until the pumpkin is very soft and breaking up when you touch it with a wooden spoon.

7. Remove from heat and use a stick mixer (if you don't have one you can purchase from your local supermarket for approximately AUD $9.95 ) or blender to produce a smooth consistency, blend until there are no lumps.
Pumpkin and Spinach Soup
You don't need to spend alot of money on a stick blender I brought mine from Coles for $9.95 and it does the job fine.

8. Serve immediately with bread, a dollop of sour cream and a sprinkling of pine nuts (all optional).

Storage: seal in an airtight container in the fridge and keep for up to 2 days.

Please note: this dish is suitable for freezing, check your freezer guide for the length of storage time as these may vary according to your brand of fridge.

IDEA: If you have a large family or would like to cook extra soup for when you don't feel like cooking just double the ingredients.
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Why? It's easy and delicious this winter
When: Snack time, dinner time or lunch.
Where: Home, work or the park to keep you warm.
Cost: $1.70 per person
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