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Creamy, Velvety Pumpkin Soup

This’ll warm the cockles 0f your heart right up, friendo!

Ingredients: 

1kg Pumpkin – peeled, chopped, deseeded

2 Onions – diced

3 Cloves of Garlic – crushed

1 teaspoon of Cumin (or coriander, basil etc. whatever you have handy)

1 Carrot – chopped

1 Litre of Vegetable Stock (or Chicken Stock)

1/2 Cup Cream

Olive oil

Salt and Pepper to taste

Method:

Heat up a bit of oil in a large saucepan on a medium heat.  Add the onions, garlic and cumin, gently cook for about 5 minutes.

Add Pumpkin and Carrot to saucepan, cover and bring to the boil.  Cook until the the vegetables are soft, then uncover and take off the heat.

***Important*** 

The next step is about pureeing the mixture and you don’t want to get burned OK?  Ensure the mixture has cooled off a bit.

Now you can puree the vegetable mixture in a food processor or with a blender – or you can go old school and push through a sieve.

Add the cream, pop back on the heat in the saucepan to a gentle simmer.

Add Salt & Pepper – taste – add more Salt & Pepper if req.

Serve with fresh herbs, croutons or bacon bits.  Yummo!

**PS:  If this is your first time, you should totally check out my free e-mag!

 Read rosieteapot magazine