Pumpkin Pasta Soup

This delicious Pumpkin Pasta Soup is quick, easy and makes a warming winter meal.

Pumpkin Pasta Soup

A delicious dish full of flavour, this Pumpkin Pasta Soup is a quick and tasty meal packed with healthy vegetables.

Serves: 2
Time: 30 mins


  • 250g pumpkin, peeled and chopped
  • 1 small potato, peeled and chopped
  • 125g pasta of your choice
  • 330ml chicken stock
  • 2 tsp olive oil
  • Baby spinach to serve
  • Black pepper to season


Heat the oil in a large saucepan over medium heat.

Add the pumpkin and potato and stir for two to three minutes or until well coated.

Pour over the stock and increase the heat to high to bring the stock to the boil. Once the stock is boiling, cook, covered for 15 minutes or until the pumpkin and potato are tender.

Remove pot from the heat and blend the soup in batches until smooth. Place all soup back in the pot and return to medium high heat.

Add the pasta and simmer soup until pasta is tender, five minutes or more.

Serve the soup in bowls topped with spinach and cracked pepper.



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    go veg!
    22nd Aug 2017
    Veggie stock will work as well and there you have vegan soup, no animal cruelty for your food. I add more veggies like peas and carrots for more goodness. It looks like pepitas (pumpkin seeds) on top in the photo.
    22nd Aug 2017
    Only vegan if the pasta is egg free
    go veg!
    22nd Aug 2017
    True, thank you, but I thought most shelf pastas are egg-free except for possible cross contamination in manufacture for those with allergies or very strict vegans.

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