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:
- 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