Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture
INGREDIENTS
- 2 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
- 150ml double cream
- For the croutons
- 2 tbsp olive oil
- 4 slices wholemeal seeded bread, crusts removed
- handful pumpkin seeds
METHOD
STEP 1
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
STEP 2
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
STEP 3
Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to a boil, then simmer for 10 mins until the squash is very soft.
STEP 4
Pour 150ml double cream into the pan, bring back to a boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
STEP 5
To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
STEP 6
Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
STEP 7
Add a handful of pumpkin 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.
STEP 8
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
RELATED: Chicken & Cider Fricassée with Parsley Croûtes Recipe