Pumpkin soup

Recipe uploaded by

Barney Desmazery

28 ratings

Recipe by Barney Desmazery

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1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3. While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the 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. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Or why not try...

Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat's cheese and basil, then cook until the cheese has melted.

PER SERVING

317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, salt 0.54 g

Latest comments and suggestions

Results 41-48

• MelG

  02 November 2009

  MelG commented on this recipe

  Great! Added red pepper with the onions for a bit of depth...

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• Foodie

  03 November 2009

  Foodie commented on this recipe

  This was lovely !!! Would definitely make again ....

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• Andy P

  05 November 2009

  Andy P rated and commented on this recipe

  

  Added a touch of spice with 1 tsp curry + cumin powder. A big hit with the family.

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• Sue Innes

  05 November 2009

  Sue Innes commented on this recipe

  Tried this recipe and it turned out beautifully. Colour was not the same as the picture but perhaps this depends on the type of pumpkin you use? Might consider adding some indian spices to it for a bit of a change next time.

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• Sa

  07 November 2009

  Sa commented on this recipe

  really yummy, I used coconut milk instead of cream and it was lovely.

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• Nicky

  10 November 2009

  Nicky rated and commented on this recipe

  

  Perfect!

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• sue

  11 November 2009

  sue rated and commented on this recipe

  

  Lovely reciepe just added a bit of Chilli to give it a bit of a kick Very tasty and easy to make

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• K8 GDY

  18 November 2009

  K8 GDY rated and commented on this recipe

  

  This soup is an absolute winner! My husband and I aren't big fans of squash and we had certainly never tried pumpkin - this looked so easy and delicious I had to give it a go. It was really easy to make, looked amazing and tasted unbelievable. I added some sliced ginger with the pumpkin in step one which really added to the flavour. This one is a must!

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Ingredients

• 4 tbsp olive oil
• 2 onions , finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread
• handful pumpkin seed from a packet

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian

Can be frozen if using vegetable stock

Ingredients

• 4 tbsp olive oil
• 2 onions , finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread
• handful pumpkin seed from a packet

PER SERVING

317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, salt 0.54 g

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