Pumpkin Soup
Servings: 6 portions
Calories: 317kcal
Ingredients
Pumpkin Soup
- 2 tbsp olive oil
- 2 onions finely chopped
- 1 kg pumpkin or squash (try kabocha) peeled, deseeded and chopped into chunks
- 700 ml vegetable stock or chicken stock
- 150 ml Briddlesford double cream
Croutons
- 2 tbsp olive oil
- 4 slices wholemeal seeded bread crusts removed
- handful pumpkin seeds
Instructions
For the soup
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add the pumpkin/squash and carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour the vegetable/chicken stock into the pan and season with salt and pepper. Bring to a boil and simmer for 10 mins until the pumpkin/squash is very soft.
- Pour in the double cream and bring back to the boil, then purée with a hand blender. Pass through a sieve for a smoother finish.
For the croutons
- Cut the bread into small squares and heat 2 tbsp olive oil in a frying pan, fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan and cook for a few mins more until they are toasted.