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Creamy Pumpkin Soup

Yields1 Serving

pumpkin soup with garlic bread

 2 tbsp unsalted butter
 1 small yellow onion, diced
 1500 ml water or chicken stock
 400 g pumpkin, peeled and cut into medium chunks
 100 ml whipping or cooking cream
 salt & pepper to taste
 dash of ground cinnamon & nutmeg (optional)
 flat leaf parsley or chives for garnishing
1

Sweat diced onion in a medium saucepan with unsalted butter until wilted and slightly browned.

2

Stir in pumpkin chunks and leave to simmer for about 20 – 30 seconds.

3

Pour in water or stock and bring to boil. Reduce the heat and leave to simmer for about 20 minutes or until pumpkin is soft and mushy. Turn off heat.

4

Using the Soup XL tool of Kenwood triblade hand blender, blend soup mixture until smooth and creamy.

5

Pour in whipping or cooking cream, season with salt and pepper (and dash of ground cinnamon and cloves if preferred) and blend for another few seconds until well combined.

6

Pour into individual serving bowls, garnish with flat leaf parsley/chives and serve immediately with garlic bread or toasts.