Pumpkin Soup
This pumpkin soup recipe is a warm and comforting dish that is perfect for fall. Made with sweet pumpkin, fragrant spices, and a touch of sherry, this soup is bursting with flavor. Topped with a swirl of cream and crunchy toasted pumpkin seeds, each spoonful is a delightful blend of creamy and crunchy textures. A bowl of this soup is sure to warm you up and make your taste buds happy.
— Constant Cookbook
Ingredients
- 1 x 4kg/8lb 13oz pumpkin
- 125g/4oz butter
- 2 medium onions
- 1 cinnamon
- freshly grated nutmeg
- salt and freshly ground black pepper
- 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock
- 3 tablespoons sherry
Instructions
- Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a lowâmedium heat for about 10 minutes until the vegetables are tender but not coloured.
- Add the squash and potato, mix to combine and cook for a further 2â3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
- Pick out the bay leaf and blend the soup until smooth using a stick blender.
- Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
- Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 8-10
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