Pumpkin soup recipe

This pumpkin soup recipe with goat's cheese makes a velvety, naturally creamy soup that keeps well for a day or two in the fridge.

CategoryCuisineCooking MethodTagsDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients:
 2 tbsp Olive oil
 2 Onion
 1 kg Pumpkin
 700 ml Vegatable stock
 150 ml Double cream
To serve
 100 g Crumbly goats cheese
Methods:
1

Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

2

Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

3

Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

4

Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

5

Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

6

Reheat the soup if needed, taste for seasoning, then Crumble over the goats' cheese and scatter with pumpkin seeds, and drizzled with more olive oil, if you want.

Ingredients

 2 tbsp Olive oil
 2 Onion
 1 kg Pumpkin
 700 ml Vegatable stock
 150 ml Double cream
To serve
 100 g Crumbly goats cheese

Directions

1

Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

2

Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

3

Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

4

Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

5

Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

6

Reheat the soup if needed, taste for seasoning, then Crumble over the goats' cheese and scatter with pumpkin seeds, and drizzled with more olive oil, if you want.

Pumpkin soup recipe
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