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Pumpkin

Pumpkin soup

Pumpkin Soup is tasty, very easy to make and great for freezing. It is perfect for Halloween parties or simply as a winter warmer!

Pumpkin soup

Ingredients

  • 4 tbsp olive oil
  • 2 onions - finely chopped
  • 1 kilo pumpkin - peeled, deseeded and chopped into chunks
  • 700 ml stock - vegetable or chicken
  • 142 ml (pot) double cream
  • 1 bunch coriander (optional) - roughly chopped to garnish
  • 1 pinch of coarse salt and freshly ground black pepper

Method

  1. Heat half the olive oil in a large saucepan, and then gently cook the onion for 5 minutes until soft.
  2. Add the pumpkin to the pan and carry on cooking for about 8-10 minutes. Stir occasionally until it starts to soften and turn golden.
  3. Pour the stock into the pan, season with salt and pepper (to your liking).
  4. If you fancy the soup a bit spicier, add half a teaspoon of chilli powder, ground cumin or your favourite spice!
  5. Bring to the boil and then simmer for 10 minutes until the pumpkin is very soft.
  6. Pour the cream into the pan and bring it back to the boil.
  7. Pour the soup into a large bowl and puree with a blender
  8. Serve warm topped with fresh coriander and a dollop of cream. Accompany with fresh bread rolls from our bakery!
Everything you need is in the shop. Our butchers, bakery and deli counters are open seven days - and in season you can pick the fruit for this yourself out on the farm.
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