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!
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
Instructions
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Heat half the olive oil in a large saucepan, and then gently cook the onion for 5 minutes until soft.
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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.
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Pour the stock into the pan, season with salt and pepper (to your liking).
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If you fancy the soup a bit spicier, add half a teaspoon of chilli powder, ground cumin or your favourite spice!
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Bring to the boil and then simmer for 10 minutes until the pumpkin is very soft.
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Pour the cream into the pan and bring it back to the boil.
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Pour the soup into a large bowl and puree with a blender
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Serve warm topped with fresh coriander and a dollop of cream. Accompany with fresh bread rolls from our bakery!