About this recipe:This is a great way of making use of any leftover pumpkin from Halloween. The soup is creamy, rich and oh-so-delicious. Serve with fresh buttered rolls.
1kg pumpkin flesh, chopped
100g onions, finely chopped
50g unsalted butter
250ml double cream
salt and white pepper
2 tablespoons creme fraiche
2 potatoes, peeled and finely diced
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Method Prep:15min › Cook:25min › Ready in:40min
Heat butter in a pot and saute onions until soft and translucent. Add pumpkin and potatoes and simmer for a few minutes. Season with salt and pepper and add stock. Simmer soup for about 15-20 minutes over low heat. If soup is too thick, add more stock.
Puree soup with a hand blender. Finally stir in cream and heat again, but do not boil.