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