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)
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.
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.