Pumpkin Soup
This pumpkin soup is made with autumnal pumpkins, potatoes and a delicious stock. It's perfect for colder months, served with extra cream.
Ingredients
For the soup
- 1 large onion
- 2 large potatoes such as Maris Piper, or another floury variety
- 2 large garlic cloves
- 900 g pumpkin / winter squash skin and seeds removed, chopped into small pieces
- 1 bay leaf
- 1 tsp garam masala
- 1 tsp ground cumin
- 1.5 L chicken or vegetable stock
- 2 tbsp olive oil
- 100 ml double cream or coconut milk
- 25 g unsalted butter
- Salt + pepper to flavour
To serve
- Fresh coriander chopped
- Pumpkin seeds toasted
- Chilli flakes to sprinkle
- 1 loaf crusty bread
Instructions
- Put the onion, garlic, bay leaf, butter and half the olive oil into a large non-stick saucepan. Cook over a low heat for about 10 minutes until the vegetables are tender and translucent.
- Add the squash and pumpkin with the potato to your pan, then mix to combine. Cook for a few minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, then pop the lid on and continue to cook for ~40 minutes until the vegetables are tender. N.B. You can check this by seeing if a sharp knife can be inserted into them easily.
- Remove from the heat and leave the soup to cool slightly. Add the cream and mix, before whizzing everything up in a high-duty blender or Thermamix.
- Add a little more stock if the soup is on the thick side, then taste and add seasoning as required.
- Ladle the soup into bowls and serve with a swirl of cream, the toasted pumpkin seeds, a sprinkling of chilli flakes and a scattering of freshly chopped coriander
Notes
Tips & tricks:
A large pumpkin is going to contain more water than a smaller squash or pumpkin and therefore will have less flavour. Remember this when selecting your vegetables for this soup. Got leftover roasted squash?
Use it in this soup! Simply reduce the simmering time to 15 minutes, to allow the potatoes to cook through and soften.
A large pumpkin is going to contain more water than a smaller squash or pumpkin and therefore will have less flavour. Remember this when selecting your vegetables for this soup. Got leftover roasted squash?
Use it in this soup! Simply reduce the simmering time to 15 minutes, to allow the potatoes to cook through and soften.