Creamy pumpkin soup (282 calories per serve)

Although we’re technically at the final couple of weeks of autumn, I already feel as though winter has arrived. What I love most about winter are all the soups I get to enjoy and I absolutely love creamy soups such as this one. Although I have used pumpkin in this soup, the base is pretty much the same as my potage dubarry recipe. Enjoy!

Serves 4 (as entree size)

Prep time 15 mins
Cook time 20-30mins

15g butter
1 brown onion, chopped
1/2 butternut pumpkin, peeled, deseeded and cubed
1 medium potato, peeled and cubed
250ml vegetable stock
100ml water
200ml thickened cream (plus extra for drizzle)
Parsley for garnish

Melt the butter in a medium to large pot and sautee the onion until they soften.

Add the pumpkin, potato, vegetable stock and water and bring to the boil, letting it simmer for 20 minutes until soft.

Stir in the thickened cream and let it simmer for a further 5 minutes.

Take off the heat and blend with a stick blender. For an even smoother consistency, strain the soup and remove the grainy bits.

Serve with a drizzle of thickened cream and garnish with some fresh parsley.

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