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Creamy Pumpkin Soup

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Ingredients (serves 4)

• 4 tablespoons olive oil

• 2 onions, finely chopped

• 1kg pumpkins or squash, peeled, seeds removed and chopped into chunks

• 700ml vegetable stock or chicken stock

• 140ml double cream

• 4 slices of wholemeal seed/grain bread

• A handful of pumpkin seeds

 

Method

 

• Heat 2 tablespoons of olive oil in a large saucepan, then cook onions for 5 mins, until soft but not browned. Add pumpkin or squash to the pan and carry on cooking for 8 -10 mins, stirring occasionally until pumpkin/squash starts to soften and turn golden.

 

• Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to boil, then simmer for 10 mins until pumpkin/squash is very soft. Pour the 140ml of double cream into the pan, bring back to the boil, then purée with a hand blender.

 

• While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons.

 

• Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the bread until it starts to become crisp.

 

• Add a handful of pumpkin seeds to the pan, then cook for a few minutes more until they are toasted. These can be made a day ahead and stored in an airtight container.

 

• Reheat the soup if needed and add salt to taste. Scatter with croutons and pumpkin seeds. Serve hot.

 

For an extra-velvety consistency, push the soup through a fine sieve into another pan.

 

Source: PRIME magazine Issue Dec-Jan 2016. Reproduced with permission.

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