Authentic Australia Pumpkin Carrot Soup: delicious with Lemon!

Pumpkin soup is very popular in Australia. The Australians love pumpkin soup as much as Americans do and they prefer a sweet soup with vegetables in. You can make the chicken broth or bouillon with bouillon cubes or use a homemade broth or store bought low sodium broth in the following Australia pumpkin soup.

The onion, carrot, and pumpkin combine nicely for a wholesome vegetable flavor and the cream and sugar add the comforting sweetness and richness, which is popular in the best pumpkin soup recipes.

The following pumpkin soup recipe is very healthy. To make it even healthier you could use sweetener instead of sugar and omit the cream. Australia pumpkin soup makes a nice change to traditional pumpkin soup recipes. This is also a quick pumpkin soup recipe and you can make it in about thirty minutes, making it ideal for a busy weeknight dinner.

Carrot Pumpkin Soup Australian Style with Cloves


  • 1 lb peeled pumpkin pieces
  • ½ teaspoon sugar
  • ⅛ teaspoon ground cloves
  • 2 ½ cups chicken broth
  • ½ oz butter
  • 1 chopped onion
  • 1 teaspoon lemon juice
  • 1 peeled, chopped carrot
  • 2 ½ cups milk
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • Half and half or cream, to taste


  1. Fry the onion in the butter, then add the carrot, pumpkin, broth, cinnamon, cloves, salt, and sugar and cook until the vegetables are soft.
  2. Add the milk as the water evaporates.
  3. Push the soup through a sieve or puree it in a blender.
  4. Add the lemon juice and warm it up, then serve the soup with some cream swirled on top.

(Serves 4)

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