Creamy Pumpkin Soup with Kiri

65 min

Deliciously creamy soup with roasted pumpkins and Kiri Cooking Cream. Lightly spiced with cinnamon and sweetned with honey


For the 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
Creamy Pumpkin Soup with Kiri

Cooking steps

Prepare the Soup

  • 1Place the pumpkin and onions on a baking sheet lined with parchment paper.
  • 2Add salt, pepper, cinnamon, and olive oil. Mix to combine and bake in a preheated oven to 180C for 45 minutes or until the pumpkin is tender.
  • 3Transfer the vegetables to a blender. Add the Kiri Cooking Cream and honey and blend until the soup is smooth.
  • 4Place 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.

Cooking steps