Creamy pumpkin soup
A simple pumpkin soup, gentle and creamy, with a hint of nutmeg and fresh parsley.
autumnvegetariansoup
- Prep30 min
- Cook45 min
- DifficultyEasy
- Budget€
The great autumn classic. Milder and more watery than red kuri squash, pumpkin makes a very light soup, which you enrich with a little cream.
Ingredients
Makes 4 people
Method
- Remove the skin and seeds from the pumpkin, then cut the flesh into large chunks.
- Slice the onion and gently cook it for 5 minutes in a casserole dish with the oil, over medium heat.
- Add the pumpkin chunks, stir for 2 minutes, then pour in just enough water to cover. Season lightly with salt.
- Cover and simmer gently for 35 to 40 minutes, until the pumpkin mashes easily.
- Ladle off some of the cooking water if you like your soup thick, then blend for a good while.
- Stir in the cream (keep a little back for serving) and the nutmeg, add pepper and adjust the salt.
- Serve with a swirl of cream, a grind of black pepper and some chopped parsley.
Loading comments…