Go Back

Mum's Pumpkin Soup

A simple version of an Australian classic recipe, my easy and creamy dairy-free pumpkin soup is the perfect healthy weeknight lunch or dinner. 
Course Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 181kcal
Author Sally


  • 1/4 piece of pumpkin
  • 2 potatoes
  • 2-3 tablespoons dairy-free butter* or margarine
  • 1 onion
  • 3 cups chicken stock
  • 2 bay leaves
  • pinch of freshly grated nutmeg (to taste)
  • 1/2 cup coconut milk
  • salt & pepper


  • Peel pumpkin and potatoes and slice into thin pieces. Set aside.
  • Heat a large, heavy based pot on the stove. While this is heating up, finely dice the onion. Add dairy-free butter to the pot until melted before adding the onion. Fry for 2-3 minutes until soft and translucent. 
  • Add sliced pumpkin and potatoes to the pot and mix for about a minute until covered with the butter and onion mixture. Add chicken stock so that the vegetables are covered. Add bay leaves and freshly grated nutmeg and stir. Turn down heat and simmer for 30 minutes until the vegetables are soft and beginning to break down. 
  • Turn off the heat and let the soup cool for about 10-15 minutes before blending. You can either use an immersion blender or transfer to a regular blender in batches and blend until smooth and creamy. 
  • Transfer blended soup back to the pot and place back on the heat. Add coconut milk, nutmeg and salt and pepper to taste, and stir until combined and the soup is thick and hot. Serve with a slice of freshly toasted bread. 


Vegetarian/Vegan Option: Instead of chicken stock, swap out for your favourite vegetable stock. 
A note on the freshly grated nutmeg. Please buy whole nutmeg and grate this into your soup. The flavour is so much better than by using the ground nutmeg and is really the key to making this soup delicious. It is really inexpensive and you will find it in the spice isle at your local supermarket. Thank me later! 
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide