Creamy pumpkin and vegetable soup

    Creamy pumpkin and vegetable soup

    23saves
    1hr10min


    10 people made this

    About this recipe: This hearty pumpkin soup is made delicious thanks to the addition of potatoes and carrots. The bit of creme fraiche at the end really brings out the flavour of the pumpkin. Garnish with freshly grated nutmeg, if desired.

    Ingredients
    Serves: 4 

    • 1 pumpkin (approx 1.2kg)
    • a knob of butter
    • 1 onion, finely chopped
    • 4 potatoes, peeled and diced
    • 2 carrots, peeled and diced
    • 750ml water
    • salt and freshly ground black pepper to taste
    • 2-3 tablespoons stock granules
    • 150ml creme fraiche

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Quarter the pumpkin and remove the seeds and the fibres. Cut the pumpkin quarters into slices, remove the peel and dice the flesh.
    2. Heat some butter in a large pan and fry the onion until translucent. Add the potatoes, carrots and water and bring to the boil. Lightly salt, cover and simmer on a low heat for 40 minutes.
    3. Puree with a hand blender and season with stock granules and pepper. Finally, stir in the creme fraiche.

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