Pumpkin soup has to be one of the easiest soups to make and is a winter a classic. The recipe involves chopping vegetables, adding to a saucepan, blending, and enjoying the creaminess of pumpkin soup!
Of course, you can readily buy pumpkin soup at many supermarkets, but these are no doubt laden with preservatives, thickeners from who knows where (well, corn probably!) and presented in a tin can. Why not create a natural, aromatic soup from the comfort of your own kitchen. This recipe is as easy as one, two, three and tastes delicious (I do, however, love anything pumpkin infused!). So, kick away the winter blues, and snuggle up with this warm pumpkin soup. To make the experience even more indulgent I would suggest, whilst snuggling, to tune into a jake gyllenhaal movie*.
*Please don’t blame for the amount of drool that may end up in your soup:
Have I convinced you yet?
Pumpkin Soup Recipe
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- Dash of cinnamon
- 1kg peeled pumpkin, diced
- 1 large sweet potato, peeled, diced
- half a carrot, chopped
- 1L chicken or vegetable stock
- 1/2 cup (125ml) thin cream (optional: I did not add)
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
- Add garlic and spices and cook, stirring, for 30 seconds.
- Add pumpkin, potato, carrot and stock and bring to the boil.
- Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan and reheat gently (add cream here if wanted).
- Season and add a little more nutmeg if desired.