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Creamy Pumpkin Soup

1-2 hours

Ingredients

3-4 Butternut pumpkins, peeled and chopped

2-3 large brown onions, peeled and chopped

3-4 tablespoons Olive oil

3-4 litres chicken stock (or water + stock cubes, careful they are not too salty)

Salt & pepper

2 tablespoons of brown sugar

1 teaspoon of Nutmeg

Optional seasonings to taste (a little chilli powder or cayenne is good)

600mls cream

 

Method

Sauté onions gently, add pumpkin, cook for 10mins stirring occasionally.  Add stock, salt, pepper, brown sugar, nutmeg and seasonings.  Bring to the boil, reduce heat and simmer until pumpkin is very soft.  Blend soup with a stick blender in the pot or in a blender (be careful doing this when hot) to remove all lumps.  Return the pot to low heat.  Taste the soup to see if it needs more salt, add if necessary.  Stir in about 250mls cream.

Serve with a swirl of cream in the centre with some crusty fresh bread.  Makes lots and freezes really well, taste improves with time.

 

Belinda Jones

 

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