Pumpkin Soup
Looking for a tasty way to use your Halloween pumpkin? Enjoy this recipe.
TYPE
LEFTOVERS
LEVEL
EASY
TOTAL TIME
45 MIN.
INGREDIENTS
- 2 tbsp olive oil
- 2 onions, finely chopped
- 1kg pumpkin or squash (try kabocha), peeled, deseeded, and chopped into chunks
- 700ml vegetable stock or chicken stock
- 1500ml double cream
FOR THE CROUTONS
- 2 tbsp olive oil
- 4 slices wholemeal seeded, decrusted bread
- A handful pumpkin seeds
Method
- Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not colored.
- Add 1kg pumpkin or squash cut into chunks into the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring it back to a boil, then purée with a hand blender. Pour the soup through a fine sieve for an extra-velvety consistency. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the slices until they start crisping.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day earlier and stored in an airtight container.
- Reheat the soup if needed and season to taste. Serve topped with croutons and seeds and, if preferred, drizzle with more olive oil.
