Creamy Pumpkin Soup2014 Jun 20 | Written by: Zye Angiwan | Tags: Soups, Vegetarian, Winter Recipes
Creamy Pumpkin Soup, Good soup is hearty and comforting, especially on the coldest of winter days. Ward off the chill with this creamy, extremely satisfying recipe for pumpkin soup! This soup can keep up to two months in the freezer, as long as it’s properly stored. You can make it in batches then simply reheat and serve with meals (or on its own – we won’t blame you).
- 800 g pumpkins or squash, peeled, deseeded and chopped into chunks
- 2 tbsps olive oil
- 700 ml chicken or vegetable stock
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 potatoes, peeled and chopped into chunks
- 130 ml pure cream
- handful of toasted pumpkin seeds
- chopped fresh parsley to serve
- salt and pepper to taste
- optional: croutons to serve
- In a large saucepan, heat olive oil over medium heat.
- Saute onion for 2-3 minutes until soft and translucent. Add garlic, pumpkin and potato chunks.
- Cook for 8-10 minutes, stirring occasionally, until vegetables start to soften.
- Add chicken or vegetable stock and season with salt and pepper. Bring to a boil.
- Reduce heat, cover and simmer for 12-15 minutes until vegetables are very soft. Remove from heat.
- Allow soup to cool. Blitz with a hand blender until smooth. If using a blender, transfer and blend in batches then return to pan.
- Place soup over low heat. Add cream and season according to taste. Simmer for 8-10 minutes.
- Serve topped with toasted pumpkin seeds, parsley, croutons or drizzles of olive oil, if desired.