Mexican Pumpkin & Tomato Soup

Viv Carey and her son Paul were our ‘over the back corner’ neighbours in Rotorua and she contributed this recipe to the Glenholme School fundraising cookbook back in 1990.  What I like about this soup is that its quick,cheap and warming with the ability to be spiced up to suit the tastebuds.

  • 2 large Onions – sliced
  • 1 Tablespoon Butter
  • 1 kg Pumpkin – diced
  • 2 large Carrots – grated
  • 2 large tomatoes – chopped or I can chopped tomatoes
  • 6 Cups Chicken stock
  • Salt & Pepper
  • Sour Cream
  • Chives or Parsley to garnish
  1. Saute onions in butter until soft and glossy
  2. Add Pumphin, carrot and tomato
  3. Pour Chicken stock over vegetables
  4. Cover and simmer unti pumpkin is soft
  5. Season with salt and pepper to taste
  6. Serve with a spoon of sour cream and a sprinkle of herbs


  • Spice this up with Chilli or Mexican seasoning mix to taste
  • Once cooked, purée until smooth before serving
  • Serve with Raewyns Flat Bread or hot scones
  • Spice up with Curry Powder and serve with yoghurt and  Naan Bread

This makes enough for 8 – 10 people and is a great lunch for winter entertaining.


One thought on “Mexican Pumpkin & Tomato Soup

  1. This lookas and sounds absolutely yummy – I think I will do the 4th option first with the yoghurt & Naan bread [or maybe with Raewyns Flat Bread – either should go down well!


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