Name: Perfect Pumpkin Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 kg pumpkin (peel/de-seed and cut into chunks); 2 medium onion (peel/finely chop); 150 ml double cream (full fat/see note); 700 ml vegetable stock; 1/3 bunch parsley (chopped); 2 tbsp olive oil; salt (to taste); pepper (to taste)

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Perfect Pumpkin Soup is a warming American recipe that is full of colour and flavour and vegetarian. Serve as a soup whether it be starter or main dish and a snack, the flavour is immense. Not only do pumpkins give you a beautiful soup but also a small crop of pumpkin seeds. Simply dry them of and season with salt and pepper and then cook at 150C for 40 minutes. This superb recipe that you can make in advance and frozen.

Perfect Pumpkin Soup

Pumpkin soup for those cold days when you need warming up. This will work every time.

4.67 from 122 votes

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Course: Main Dish, Snack, Soup, Starter

Cuisine: American

Keyword: Advance, Dairy, Vegetables, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Portions

Calories: 192kcal

Equipment

1 hand blender
1 Large Saucepan

Ingredients

1 kg pumpkin peel/de-seed and cut into chunks
2 medium onion peel/finely chop
150 ml double cream full fat/see note
700 ml vegetable stock
1/3 bunch parsley chopped
2 tbsp olive oil
salt to taste
pepper to taste

Instructions

Place a large saucepan over a medium heat and add 2 tbsp of olive oil.
2 tbsp olive oil
When hot, add the chopped onions and gently fry for 5 – 7 mins until they soften and become translucent.
2 medium onion
Once the onions are ready, add the pumpkin to the pan and cook for a further 10 minutes. They pumpkin will start to soften and turn golden brown. Stir regularly to prevent it from burning and sticking.
1 kg pumpkin
Add the vegetable stock to the pan and a good pinch of salt and pepper. I find an extra little bit of pepper bring out all of the flavours.
700 ml vegetable stock, salt, pepper
Increase the heat to bring to a boil and then reduce so the ingredients simmer. Allow to simmer for about 10 minutes or until the squash becomes very soft.
Add the double cream to the pan (See Notes) and bring back to a boil. Blitz with a hand blender until you get the consistency you enjoy. For a even smoother consistency pass it through a fine sieve as well.
150 ml double cream
Serve hot in warmed bowls with crusty dunking bread and a sprinkle of parsley.
1/3 bunch parsley