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Creamy Pumpkin Soup

Creamy Pumpkin Soup


  • “400ml Kiri® Cooking Cream
  • 1kg pumpkin, cubed
  • 1 large onion, thinly sliced
  • Salt to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • Pumpkin seeds for serving”


  1. Place the pumpkin and onions on a baking sheet lined with parchment paper.
  2. Add salt, pepper, cinnamon, and olive oil. Mix to combine and bake in a preheated oven to 180°C for 45 minutes or until the pumpkin is tender.
  3. Transfer the vegetables to a blender. Add the Kiri® Cooking Cream and honey and blend until the soup is smooth.
  4. Place the soup in a pot and simmer on medium heat for 5 minutes. Serve with a swirl of cream and a sprinkling of pumpkin seeds. “