Friday, May 27, 2011

Creamy Pumpkin Soup

Quick, easy and delicious. A great winter warmer, and freezes well too, so that you can have your soup ready at the touch of a microwave button.

Adapted from BBC Good Food.

Pumpkin Soup Recipe


2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic (optional)
1kg pumpkins, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
Pinch of cumin or curry powder (optional)
142ml double cream
Slices of buttered crusty bread for dipping
Toasted pinenuts for garnishing


  1. Heat the olive oil in a large saucepan, then gently cook the onions (and garlic, if used) for 5 mins, until soft but not coloured. Add the pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  2. Pour the stock into the pan, then season with salt and pepper. Add cumin/curry powder if used. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. The soup can now be frozen for up to 2 months.
  3. Serve hot with toasted sliced bread and pinenuts. Add a dollop of sour cream or drizzle with more olive oil, if you want.