Perfect Pumpkin Soup

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

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

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

I like my pumpkin soup to be a vibrant colour. By adding the double cream, it reduces the colour so add it little at the time to see what you think.