Pumpkin Soup Recipe
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 |
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Method
- 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.
- Add the pumpkin to the pan and cook for a further 8-10 mins, occasionally stirring. The pumpkin will soften and turn golden.
- 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.
- Add in 100ml double cream and bring back to the boil. Then blitz until smooth.
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