About this recipe:Roasting the pumpkin develops the flavour and ensures this simple pumpkin soup tastes as good as it does with only a handful of ingredients.
2 small pumpkins
750ml chicken stock
150ml double cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons soured cream
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Method Prep:10min › Cook:1hr › Extra time:50min › Ready in:2hr
Preheat oven to 200 C / Gas mark 6. Cut pumpkins in half and scoop out seeds. Grease a baking tray with oil. Place pumpkins, flesh side down on the tray and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool, scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of soured cream
very easy to make. it taste great! I did not use cream as I find it light to digest and still good. I also add a bit of turmeric as an extra . the roast pumpkin taste makes the soup so special. - 10 Jul 2013