Pumpkin and Spinach Soup Recipe

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 Updated 19/01/2016

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This pumpkin and spinach soup marries together two popular autumn vegetables to create a tasty dish.


  • 1 medium sized onion, peeled and chopped
  • 2 tablespoons butter or margarine
  • small pumpkin, peeled and diced
  • 8 cups spinach, washed and shredded
  • 2 medium sized tomatoes, roughly chopped
  • 3 pints vegetable stock
    seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Sauté the onion until transparent.
  3. Add the vegetables to the pan with the remaining ingredients.
  4. Bring to the boil, reduce the heat, then cover and simmer for about 20 minutes until all the vegetables are tender.
  5. Add seasoning to taste.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


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