Apr 7, 20232 min read

My Winter Pumpkin Soup

Updated: Apr 8, 2023

My recipe:

Makes approx 6 bowls (with leftovers, depending on how much pumpkin you use)

Ingredients

Soup:

Serve with:

1/2 cup cream (optional, but it gives the soup a luxury creamy texture)
Crusty bread and butter (to dip into the soup)

Steps:

Slice the pumpkin into large chunks and scrape out the seeds. Roast in the oven for approx 30 mins
While the pumpkin is in the oven, chop the onion and leek.
Once the pumpkin is out of the oven, cut off the skin and chop the pumpkin into chunks
Heat oil in a pan over high heat, fry the onion and leek until onion is softened.
Place the pumpkin, onion, leek, garlic, stock, and water into a pot. Bring to the boil, uncovered, then reduce heat and simmer rapidly until pumpkin is tender (check with a butter knife) - this takes about 10 minutes
Remove from the heat and use a stick blender to blend until smooth.
Season with salt and pepper and stir through the cream (tip - don’t boil the soup after adding the cream, the cream will split).
Ladle the soup into bowls, sprinkle with parsley if desired. Serve with crusty bread.
Enjoy!!

Thanks for reading!! 😀

- Maisy xx

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