Pumpkin Soup
Indulge in the cozy flavors of this creamy, spiced pumpkin soup, with roasted pumpkin seeds and a swirl of rich cream. This comforting autumn recipe is perfect for chilly days, offering a velvety texture and a blend of warm spices for a satisfying meal.
Serves 6 | Prep time; 20 Minutes | Cook time; 25 Minutes
18 September 2024
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 1kg pumpkin , peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml double cream
- Handful of pumpkin seeds
Method
STEP 1
Finely dice 2 onions (1/4 inch in size). Start by heating 2 tablespoons of olive oil in a large saucepan. Add the onions to the pan and cook for about 5 minutes, just until they’re soft and fragrant.
STEP 2
Whilst your onions soften, peel and deseed your 1kg of pumpkin and cut into chunks (roughly 2cms), and add to the pan with the onions. Cook for another 8-10 minutes, giving it a stir every now and then, until the pumpkin starts to soften.
STEP 3
Next, pour in 700ml of vegetable or chicken stock. Season with a pinch of salt and pepper, then bring it all to a boil. Lower the heat and let it simmer for 10 minutes, or until the pumpkin starts to become tender.
STEP 4
Once simmered, stir in 150ml of double cream and bring the soup back to a gentle boil. Blend everything with a hand blender until it’s smooth. At this point, the soup can be frozen and kept for up to 2 months.
STEP 5
Toss a 10kgs of pumpkin seeds into the pan and cook for a few more minutes until the seeds are nicely toasted. Keep moving these in the pan as they can easily burn.
STEP 6
Serve the soup in your chosen bowl, drizzle a tablespoon of Double cream in a circular motion and sprinkle over your pumpkin seeds (for added texture) and finish with a sprig of parsley..
Products Used in this Recipe