Bush Spices and Mountain Pepper Pumpkin Soup

Pumpkin Soup has always been a favourite of mine, often adding curry, but, now adding a taste of bush spices and mountain pepper gives a sometimes bland soup an absolute zing. It is now regularly on my winter food menu and I hope you will love it as much as I do

  • 1 1/2 kilo of ripe Jap pumpkin
  • 2 litres of water, seasoned with 2 tab Vegeta vegetable stock
  • 2 brown onions, peeled and halved
  • 2 med peeled potatoes, halved
  • 1 teas McCormick Bush Spices with Mountain Pepper dried herbs


Boil all ingredients until pumpkin, potatoes and onions are soft.

Blend all ingredients together until smooth.

Using only enough stock to achieve a desired consistency. I prefer a soup that has the consistency of thick cream.

Enjoy your pumpkin soup with a very large dollop of sour cream if desired.

Published by woolliestravels

Travelling Photographers, over twenty countries experienced and checking off our bucket list. Camping and caravaning in Australia, exploring this big beautiful country.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: