Hearty Pumpkin Soup
Deliciously hearty pumpkin soup to warm you up on a cold autumnal day. Serve with your favourite bread for a truly rustic feel.
Equipment
- Large pot
- Hand / Stick Blender
Ingredients
- 1 Large onion chopped
- 2 Carrots chopped
- 3 Garlic cloves
- 25 g Butter
- 1 Bay leaf
- 1 tbsp Olive oil
- 1 Pumpkin / Butternut Squash peeled, deseeded and roughly chopped
- 1 Medium potato
- 1 ltr Vegetable stock
- 100 ml Double cream or creme fraiche
- 1/2 tsp Ginger freshly grated
Instructions
- Add olive oil to a large pot and melt 25g butter.
- Add 1 chopped onion, 2 carrots, 3 garlic cloves, ½ tsp ginger and 1 bay leaf to the pan and cook on a low-medium heat for about 10 minutes.
- Add the 850g chopped pumpkin and medium potato and cook for another 2-3 minutes.
- Pour in the stock and bring to the boil.
- Reduce to a simmer and cook for 40 minutes until pumpkin and potato is tender.
- Remove the bay leaf and blend the soup with a hand (stick) blender until smooth.
- Add 100ml double cream or creme fraiche.
- Taste for seasoning and add salt / pepper as needed.
- Serve with toasted bread and extra cream or pepper on top if you wish.