Cream of pumpkin soup

    Cream of pumpkin soup

    11saves
    40min


    14 people made this

    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.

    Ingredients
    Serves: 4 

    • 1kg pumpkin flesh, chopped
    • 100g onions, finely chopped
    • 50g unsalted butter
    • 500ml stock
    • 250ml double cream
    • salt and white pepper
    • 2 tablespoons creme fraiche
    • 2 potatoes, peeled and finely diced

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. Puree soup with a hand blender. Finally stir in cream and heat again, but do not boil.
    3. Garnish with a dollop of creme fraiche.

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    Reviews (1)

    0

    Bought pumpkins last year for Halloween. Decided to make soup with the rest. So glad I did as it was very tasty. Will be doing the same again this year - 13 Oct 2016

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