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Pumpkin Soup Recipe

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The perfect autumn soup and an ideal post-pumpkin carving treat. Our pumpkin soup recipe is just what you crave on an Autumn day as a cosy up!  

Serves 6 | Preparation Time 25 minutes | Cooking Time 30 minutes | Total Time 55 minutes 


Ingredients

2x tbsp   Olive Oil
2x   Onions, finely chopped 
3x   Garlic Cloves
2x tbsp   Rosemary, finely chopped
2x tbsp   Fresh Thyme Leaves
3x tsp   Smoked Paprika
1kg   Pumpkin, peeled, deseeded and chopped into chunks
800ml   Vegetable or Chicken Stock
100ml   Double Cream

 

 

 

 


 

Method

  1. Heat 2 tbsp olive oil in a large pan, and gently cook onions until soft. Add rosemary, thyme, garlic, and a pinch of salt. Cooking until fragrant.
  2. Add the pumpkin to the pan and cook for a further 8-10 mins, occasionally stirring. The pumpkin will soften and turn golden.
  3. Pour in 800ml vegetable or chicken stock, add a touch of salt and pepper for flavour. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  4. Add in 100ml double cream and bring back to the boil. Then blitz until smooth.

 

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