Creamy pumpkin and vegetable soup

    1 hour 10 min

    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.

    34 people made this

    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

    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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