Learning > Recipes

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




• 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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