Classic Creamy Pumpkin Soup
A comforting bowl of velvety pumpkin soup, perfect for a chilly evening. The addition of cream provides a hint of luxury, making this incredibly easy recipe irresistible.
Ingredients
white onion1 whole
butter15 g
pumpkins1200 gAny type of pumpkin or butternut squash
garlic cloves2 clove
vegetable stock750 mlLow sodium
water250 ml
salt1 pinch
black pepper1 pinch
double cream150 mlOr use milk for a lighter option
Instructions
Chef's Tips
For a richer, deeper flavour, roast the pumpkin, onion, and garlic with a drizzle of olive oil before adding them to the stock and simmering.
If the soup is too watery, simmer it uncovered for a few extra minutes after blending to allow some of the excess liquid to evaporate.
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Prepare the Pumpkin
Peel the pumpkin, scoop out the seeds, and chop the flesh into 4cm chunks. Slice the onion and peel the garlic clove.
Let's sauté
Melt the butter in a large pot over medium heat. Add the sliced onion and cook for 5-7 minutes until softened. Add the peeled and sliced garlic and cook for 1 minute until fragrant. Add the chopped pumpkin, vegetable stock, and water.
Cook the Soup Base
Bring the mixture to a boil over high heat. Reduce the heat and simmer gently, uncovered, for 10 to 15 minutes, or until the pumpkin is completely tender when pierced with a knife.
Blend
Remove the pot from the heat. Use a stick blender to blend the soup until it is completely smooth and creamy. Alternatively, transfer carefully to a standard blender and blend in batches.
Finish and Season
Stir the double cream into the blended soup. Season generously with salt and black pepper to taste. Do not boil the soup after adding the cream, as it may split.
Serve
Ladle the hot soup into bowls. Garnish with a drizzle of extra cream or a sprinkle of black pepper if desired. Serve immediately with crusty bread.
