• Brittany Aldridge

Pumpkin Soup

Updated: May 1, 2020

There is something so comforting about pumpkin soup. It's creamy and warm and oh so flavoursome - If its winter, or if your just in need of a cheer up this gratifying recipe is bound to make you feel better. Please read ahead for my classic pumpkin soup recipe.


This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.

















INGREDIENTS


  • 1 large brown onion

  • 2 carrots

  • 2 sticks of celery

  • 4 cloves garlic

  • 2 teaspoons of chilli flakes

  • 2 teaspoons of salt

  • freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 sprig of fresh rosemary, divided

  • 1 sprig of fresh thyme (or 1 teaspoon of dried)

  • 2 tablespoons of extra virgin olive oil

  • 100 grams of butter

  • 4 medium sized potatoes (like yukon, russet, or desiree)

  • 2 kg butternut squash, kent, or another pumpkin

  • 2 litres of vegetable stock

  • 400 mls thickened cream


INSTRUCTIONS


  • Put a large dutch oven or pot on the stovetop and set to medium. Add olive oil and butter to heat while you chop the veggies.

  • On a clean chopping board finely chop the onions, carrots, and celery, then finely dice the garlic cloves. Add them to the pot, along with cumin, salt, thyme and half the rosemary. Cook gently for around 7 minutes, or until the onion is translucent and everything is fragrant.

  • Meanwhile, deseed and roughly chop the pumpkin and potatoes. Ensure they are a similar size so they cook at the same rates. Once this is done, add them to the pot along with the vegetable stock. Increase stovetop heat to high, bring to the boil, and then cover the pot to simmer for 30 minutes.

  • When the potatoes and pumpkin are tender (you can break them up with a wooden spoon), with a stick blender (alternatively you pour it into a blender and blend, just wait to cool down slightly) blend until the soup is the consistency you like. Rustic with small chunks or completely puréed its up to you, for this recipe I personally prefer completely puréed!

  • Return soup to the pot, add the cream and remaining rosemary and cook for a further 10 minutes. Season with salt and freshly ground black pepper to taste.

  • To serve, ladle into soup bowls accompanied by buttered crusty bread. Enjoy!


Notes:

  • This will keep in an airtight container in the fridge for up to 5 days, or the freezer for up to 3 months.



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