Spiced creamy pumpkin soup
(2)
50 min
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.
Bibus
3 people made this
Ingredients
Serves: 4
- 500g cubed pumpkin
- 100ml olive oil
- salt and freshly ground black pepper
- 1.5L water
- 1 tub cream cheese
- 1 whole clove
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
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.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
0
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
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