About this recipe:A super-easy, yet delicious pumpkin soup. Chicken stock, pumpkin puree and seasonings are simmered together before being liquidised and served. Enjoy with a crusty bread roll.
Makes: 7 - 10 servings
1.5 litres chicken stock
1 1/2 teaspoons salt
1kg pumpkin puree
1 teaspoon chopped fresh parsley
1 onion, chopped
1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped
125ml whipping cream
5 whole black peppercorns
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat stock, salt, pumpkin puree, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low and simmer for 30 minutes uncovered.
Puree the soup in small batches using a food processor or liquidiser.
Return to pan and bring to the boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in whipping cream. Pour into soup bowls and garnish with fresh parsley.
Pumpkin puree can be purchased jarred or tinned online and in specialty shops. If unavailable, simply bake or steam the equivalent weight of peeled and cubed pumpkin, and then puree yourself. Pureed pumpkin can be stored in the freezer for months.