Autumn pumpkin soup

    (1)
    1 hour 20 min

    This lovely autumn pumpkin soup is packed with flavour and perfect for when the nights begin to draw in. Serve with some crusty bread.


    30 people made this

    Ingredients
    Serves: 8 

    • 110g butter
    • 1 white onion, sliced
    • 1 clove garlic, minced
    • 2 large potatoes, peeled and diced
    • 1.35kg fresh pumpkin, diced
    • 2 leeks, sliced
    • 3 carrots, peeled and sliced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 3 tablespoons chopped fresh parsley
    • 1/2 teaspoon chopped fresh thyme
    • 300ml vegetable stock
    • olive oil, to taste
    • creme fraiche, for serving
    • chopped fresh parsley, to garnish

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until softened but not browned. Add the potatoes, pumpkin, leeks and carrots and cook and stir for a further 5 minutes. Add the ginger, nutmeg, parsley and thyme and cook for a further 2 minutes. Finally add in the chicken stock and reduce the heat to low. Cover and cook for 1 hour.
    2. After an hour, use a hand held blender to purée the soup. Transfer to heated bowls and drizzle with a little olive oil. Add a dollop of crème fraiche and some parsley to garnish. Serve immediately.

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