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Perfect pumpkin soup
A deliciously rich pumpkin soup. Pumpkin, carrots and onions are roasted, before being pureed with cooked potato, stock and double cream. Serve with a dollop of cream and crusty bread.
Ingredients
Serves: 6
- 750g pumpkin, peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons vegetable oil
- 1 large potato, sliced
- 1 litre water
- 2 or 3 cubes chicken stock, crumbled
- 250ml double cream
- 1 1/4 tablespoons ground nutmeg, or to taste
- 1 teaspoon ground black pepper
- salt to taste
Method
Prep:5min ›
Cook:55min ›
Extra time:1hr ›
Ready in:2hr
- Preheat oven to 220 C / Gas 7.
- Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Ingredients
Sugar pumpkins are similar to the large orange pumpkins you find during Halloween. They are smaller, sweeter and have more flavour - optimal for this or any other pumpkin recipe. If unavailable, substitute in butternut or kabocha squash.
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Reviews & ratings
Average global rating:
(144)
Reviews in English (110)
1 and 1/4 TABLESPOONS of nutmeg!! - sure, it does taste good - but if you eat too much, I'm guessing five or six hours later things will turn a bit weird. (and don't give this level of nutmeg to small kids, or pregnant women either). - 02 Aug 2011
Does taste yummier with the pumpkin roasted, mmm! - 17 Oct 2010
Just made this this morning, it's delicious, doubled the quantity for the size of pumpkin and only added one and a half teaspoons of nutmeg. My son said it was lovely and he hates soup normally. Will definately do this again - 02 Nov 2012