Best Pumpkin Soup Ever


I know its a big call, but this is a seriously good soup and super easy to make. Like most people, I’m a pumpkin soup lover, especially when the weather turns as it has. My problem with pumpkin soup, is that it has very little protein in it, so I find I’m hungry an hour or so later. So I add chicken breast to mine, and all sorts of yummy goodness such as ginger and miso paste. Miso paste is good for the gut, low in kjs and has a slightly sweet, salty flavour to it. You get it in the Asian section of the supermarkets and it goes really well in marinades too.  I also add a cup of brown rice, so the soup is even more filling, and full of good carbs to give you long lasting energy. I tend to always have brown rice in my fridge, but if you don’t have the time to cook it, you can get the brown rice cups that you can cook in the microwave in a minute.

Scroll down for thermomix instructions also.



Stove Top Method

Serves 4



  • 550 grams pumpkin, JAP for fructose intolerant
  • 450 grams chicken breast, skin removed.
  • 550 mls boiling water.
  • 1 x cup cooked brown rice
  • 1 x tbsp Mama Megs chicken stock concentrate or any stock/broth
  • 1 x tbsp miso paste
  • 1 x tbsp soy sauce or tamari
  • 1 x tbsp nut butter (I used almond, but peanut will still work)
  • 1 x tbsp chilli oil (or olive oil)
  • 1 x tbsp grated ginger 

To garnish (optional)

  • Fresh chilli, sliced
  • sprig of rosemary
  • dollop of Greek yogurt/cottage cheese/quark

Roughly chop the pumpkin and remove the skin. Slice the chicken into chunks. Add the oil to a big stock pot, then add the chicken along with the grated ginger, soy sauce, miso paste and nut butter. Cook for a few minutes, stirring occasionally.  Then add the pumpkin and brown rice. Mix the stock concentrate into the hot water and add to the soup. Cook for 20 minutes on a medium heat. If you like it smooth, blend at the end. If you like your soup chunky simply shred the chicken with two forks, then mix the chicken through. 

Serve with rosemary, chopped chilli and a dollop of Greek yogurt/cottage cheese.


Thermomix Instructions

Roughly chop pumpkin and chicken. Add oil, chicken, soy sauce, ginger, nut butter and miso paste to mixing bowel Varoma temp, Speed 1, 3 mins. Add pumpkin, brown rice, stock paste and boiling water and cook for a further 15 mins, speed 1, 100 degrees. Blend for 10 seconds, speed 7, being careful not to burn yourself. I always put a tea towel over the measuring cup and hold it and stand back!


*  If vegetarian, swap your chicken for lentils to boost the protein content.



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