Pumpkin Soup

Pumpkin Soup has to be one of those recipes that you read twice. An orange vegetable in a soup!!! When its made, you will change your mind. The soup is tasty, colourful, filling and sure to be a hit with family and friends. Children love this soup as you can add yoghurt when served and write your name on top. When you open your larder and dig out a tin of mass produced processed soup, you will come looking for this recipe. It is so simple that even I can do it and make it a success.

Pumpkin Soup Tip:

Fry a few mushrooms and add to the soup when served for a superb additional flavour. I often serve this with Garlic and Goat Cheese – Crema Formaggio all’Olio as a light main course.

Pumpkin Soup

A simple recipe that will have the family descending on your house for a bowl of soup.

4.72 from 39 votes

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Course: Soup

Cuisine: American

Keyword: Cheese, Dairy, Parmesan, Pumpkin Soup, Soup, Vegetables, Vegetarian

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 people

Calories: 215kcal

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Ingredients

 

MetricImperial

• 2 – 3 tbsp olive oil
• 2 kg pumpkin peel/chop
• 1.2 lr carrot juice fresh
• 1/2 pt Vegetable Stock
• 50 g Parmesan grated
• 100 ml double cream
• Black pepper

Instructions

• Heat a large heavy casserole dish on the hob.
• Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
• Cover the dish and cook over a medium heat for 10–12 minutes, stirring now and then, until the pumpkin begins to break down.
• Add the fresh carrot juice and the vegetable stock or cubes stirring until mixed.
• Bring to the boil, then reduce the heat and simmer for 8-10 minutes.
• Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture.
• Bring back to the boil and cook for 2 minutes. Remove from direct heat.
• Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.
• For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
• Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.
• Add spoonful of cream for decoration

Nutrition

Calories: 215kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 8mg | Fiber: 6g | Sugar: 9g