Soups
Creamy pumpkin soup
As soon as pumpkins appear at the market, this soup goes into rotation. It is bright orange, velvety and gently sweet, with cream and ginger giving it a soft warmth. The only real work is chopping: after that the soup simmers on its own and a stick blender finishes the job. Dense, sweet varieties such as butternut squash give the best result. If your pumpkin is watery, use a little less stock so the soup does not end up thin.
Method
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Peel and deseed the pumpkin and cut it into 2 to 3 cm cubes. Slice the carrot, roughly chop the onion and mince the garlic and ginger.
Heat the olive oil in a pot and cook the onion and carrot for 5 minutes until the onion softens.
Add the garlic and ginger and cook for 1 minute, stirring.
Add the pumpkin and pour in the hot stock so it nearly covers the vegetables. Season with salt, bring to the boil, cover and simmer over medium heat for 20 minutes until the pumpkin is very soft.
Take off the heat and blend with a stick blender until smooth.
Stir in the cream, add pepper and check the salt. Warm through for 2 to 3 minutes without boiling, adding a little hot water if it is too thick.
Tips for success
- Do not add all the liquid at once if unsure. It is easier to thin a thick soup than to thicken a watery one.
- If the pumpkin tastes bland, finish with 1 teaspoon of honey or a squeeze of lemon.
- For a deeper flavour, roast the pumpkin cubes at 200°C for 25 minutes before simmering.
- Blend hot soup in the pot with a stick blender rather than in a jug blender, to avoid a burst of steam.
Serving and storage
Serve hot with a swirl of cream and toasted pumpkin seeds or croutons. A pinch of paprika or nutmeg on top looks and tastes good.
Keeps in the fridge for up to 3 days. Freeze without the cream for up to 2 months and add the cream when reheating.
Variations
- Coconut curry: use 200 ml coconut milk instead of cream and add 1 teaspoon of curry powder with the garlic.
- Swap 200 g of the pumpkin for sweet potato for a thicker, sweeter soup.
- Add the juice of half an orange at the end for a light citrus note.
Calories and macros
Per serving (about 445 g):
Per 100 g: 46 kcal, P 1, F 3, C 4.6. An estimate based on average ingredient values. Your daily calories ›
