Pumpkin soup
Pumpkins have been dramatically reduced at Fruit and veg city so I thought I’d try a really good pumpkin soup recipe. It’s really simple, thick and so good for you. You can also use butternut in this recipe but there is a fabulous butternut soup recipe from Nigella. The cooler weather will be closing in on shortly so get your winter soup recipes ready.
What you need
1 medium onion chopped
3 tablespoons butter
2 cups cubed pumpkin
pinch of nutmeg
pinch of salt and pepper
3 cups chicken/vegetable stock
1/2 cup fresh cream (optional)
The process
Sauté the onions in the butter on a medium heat, add the stock and pumpkin cubes and simmer until the pumpkin is soft.
Add the pinch of nutmeg, salt and pepper and let simmer for another minute or so.
Wizz the whole lot with a hand blender or place into a food processor and wizz until smooth. ( sometimes its great to leave a few larger pieces)
Serve it with a swirl of fresh cream or just as it is with some warm crusty bread.
Variation
For a different and more intense flavor you can roast the pumpkin with some olive oil and blend together with 1 tablespoon of sugar added to the chicken stock.
Thanks very much Graham for your quick reply, but one of my questions was not addressed. Do I thaw the frozen butternut first or I can just cook it straight from frozen? Thank you!
Hi keke, sorry about that, you do not need to thaw them first, they will thaw and cook as you prepare the soup. Have fun G
Hi Graham, can I use fromzen pumpkin or butternut for this one? If so, should i thaw it first or not? I’m at a place where butternut or pumpkin are not available at all so I import McCain frozen ones.
Hi Keke, you certainly can use frozen pumpkin, the quality of frozen vegetables are very good these days. Ebjoy it and try Nigella’s butternut and sweet potato soup.. it’s a real winner. https://cookbook.co.za/soup-recipes/nigellas-butternut-and-sweet-potato-soup/
Happy days G
This was extra easy and made in minutes, I miss butternut as we cant get them here, but the pumpkin costs nothing and is apparently pretty good for you. Left out the cream and it was still delish, thick and creamy. When I made it the second time and doubled the recipe, it came out a bit thin though, so will increase the pumpkin quantity when doubling up. Thanks for this one a regular with me now and tomorrow….the roast beef and dipping sauce I think!
Hi Rob, when you double it up you should just let it simmer a bit longer and the water will evaporate and thicken up. That beef with dipping sauce you are going to Love, it’s a regular for me on weekends. Have a great one G
I am trying this tonight! Cant wait.
Enjoy it Vladimir, let us know how you enjoyed it, G
So simple?? Lentil and bacon soup what can I say plenty compliments and the snoek FANTASTIC!!!
Hi there, so glad you reminded me of the Lentil and bacon soup, havn’t made it for a while. Have a great weekend. G