Simple Pumpkin Soup
It may be autumn but it’s never too soon for a winter warmer! This simple little soup is creamy, filling and the perfect way to use up all that freshly carved pumpkin flesh. Aprons at the ready, this one will splash…
1kg pumpkin flesh
2tbs. olive oil
700ml vegetable stock
142ml double cream
A handful of croutons and toasted pumpkin seeds (optional)
Heat the oil in a large saucepan. Finely chop the onions and cook them gently until softened. Add the pumpkin flesh, chopped into even, thumb-sized pieces. Cook for a further 10 minutes, stirring occasionally.
Add 700ml of vegetable stock, season with salt and pepper. Bring it all to the boil and let it simmer for 10 more minutes until the pumpkin is very soft. Add a 142ml pot of double cream and mash or puree with a hand-blender (depending on how thick you like it).
Serve with croutons, toasted pumpkin seeds and maybe a dash of olive oil (if you’re feeling really wicked) for the ultimate autumnal delicacy.
Tip: if you’re pumpkined-out at the moment, this soup will happily freeze for a couple of months!