Easy Pumpkin Soup Recipe
This easy pumpkin soup recipe without cream has a lovely velvety texture and sweet taste
Equipment
- immersion blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 200 g potato washed and cut into 1cm cubes
- 1-1.2 kg whole pumpkin, or 700 g prepared weight
- 600 ml veg or chicken stock
- grating of nutmeg or use ¼ teaspoon ground nutmeg
- salt and pepper to taste see notes above
Instructions
- Peel and chop the pumpkin into 1.5 cm chunks (see video link in the notes above for guidance if required). Peel and chop the onion, and wash and cut the potato into 1cm cubes.
- Heat the oil in a pan over a medium heat, and fry the onion for 7-8 minutes. Add the potato and stir over the heat for a couple of minutes.
- Add the pumpkin, stock, nutmeg and seasoning. Bring to the boil, cover and simmer for 15-20 minutes until the vegetables are soft.
- Remove from the heat, and blitz until smooth. I use a hand blender, but you could use a food processor if you prefer. Adjust the seasoning if necessary.
Notes
- Vary the spices to suit. Why not try a generous pinch of ginger, ground cinnamon and/or cardamom?
- If you'd like an Asian inspired pumpkin soup, try using a can of coconut milk instead of stock, along with a generous pinch of ground cumin, coriander and ginger.
Nutrition
Calories: 116kcalCarbohydrates: 20.7gProtein: 2.9gFat: 3.5gSaturated Fat: 0.7gFiber: 5.4gSugar: 6.2g
Tried this recipe?Let us know how it was!