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Servings: 2
  • 325 g pumpkin, peeled
  • 250 ml water
  • 1/4 tsp salt
  • 1/2 onion, large finely chopped
  • 1 stalk celery, chopped
  1. Chop pumpkin into small pieces (1-2 cm)
  2. Boil prepared pumpkin in water & salt until tender
  3. While this is cooking,  sauté onion and celery in a small amount of water for 7 minutes.
  4. Set aside.
  5. When pumpkin is cooked, blend with the water.
  6. Add the pumpkin back into the saucepan and add the onion and celery.
  7. Rinse the blender with a small amount of water and add this to the saucepan.
  8. Taste and adjust flavour as necessary.
  9. Simmer for 30 minutes (#2 induction cooktop)
  • Weight for pumpkin does not include skin or seeds. 
  • I added 1/8 cup almond milk to my bowl of soup to thin it down