Autumn pumpkin soup


    Autumn pumpkin soup

    Autumn pumpkin soup


    30 people made this

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

    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

    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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    - Rated on  -  23 Oct 2014

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