About this recipe:This is a lovely starter soup, perfect for Christmas. The soft cheese makes this pumpkin soup lovely and creamy, and the spices are wonderfully aromatic.
500g cubed pumpkin
100ml olive oil
salt and freshly ground black pepper
1 tub cream cheese
1 whole clove
1 pinch ground nutmeg
1 pinch cayenne pepper
1 pinch ground cinnamon
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 200 C / Gas 6.
Place the pumpkin in a baking dish and drizzle with the olive oil. Add salt and pepper and bake for about 15-20 minutes.
Once the pumpkin is cooked and tender, remove from oven and pour into a large saucepan. Pour the water over and add cinnamon, nutmeg, cayenne pepper and clove. Bring to the boil and simmer for about 15 minutes.
Remove from heat. Discard the clove. Add cheese then puree with an immersion blender (or in batches in a food processor), until the soup is very creamy. Serve immediately.
There is too much water in this recipe, and personally I think vegetable stock should be used instead. That amount of just water leaves you with a very weak 'soup' and don't be fooled by the photograph, it looks nothing like that once the cheese has been added either.
To rescue my batch of soup I had to use about 5 stock cubes. - 24 Dec 2014