Pumpkin Soup

My take on the traditional pumpkin soup. Delicious, warming soup for Autumn or Winter lunch.

  • 1 kg pumpkin, chopped roughly
  • 1 litre good quality vegetable stock
  • 1/2 tsp nutmeg
  • 3 cloves
  • 1 small brown onion, diced finely
  • 1/2 cup pouring cream
  • Make, or buy a good vegetable stock and keep it at the simmer.
  • Gently fry the onions until translucent.
  • Place all the ingredients in a large saucepan, and simmer for approximately 20 minutes, until the pumpkin is tender.
  • At this stage you can remove the cloves if you want. I leave them there because I like the flavour they give to the soup.
  • Scoop the pumpkin and some of the stock into a blender and blitz until smooth.
  • Put back in the saucepan and bring back to a simmer.
  • Add the cream and stir in well.
  • Serve with crusty bread.

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