Pumpkin soup

Pumpkin soup

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

In the autumn, pumpkin and squash are among my favourite ingredients to cook with – there are so many things you can do with them. Turning pumpkin into a smooth soup is a great way to get the true flavour from the vegetable. Sometimes I add a pinch of cumin or a touch of curry powder to spice it up a bit. It’s also good with a seared scallop or two added to each bowl.

Ingredients

Quantity Ingredient
olive oil, for cooking
75g unsalted butter
2 white onions, peeled and chopped
2 garlic cloves, peeled and chopped
2 sprigs of thyme, leaves picked
0.8-1kg pumpkin, peeled, deseeded and chopped
800ml * vegetable stock [rid:37736]
100ml double cream
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
4 teaspoons pumpkin seeds
4 tablespoons pumpkin seed oil
2 teaspoons thyme leaves

Method

  1. Heat a large saucepan (that has a tight-fitting lid) over a medium heat, then add a drizzle of olive oil and the butter. When hot, add the onions and cook for 2 minutes until they begin to soften but not colour. Add the garlic, thyme and pumpkin and cook for another 5 minutes, stirring occasionally so nothing catches.
  2. Next, pour in half the stock. Cover and cook for 20 minutes until the pumpkin is tender. Remove the lid and cook for a further 5 minutes. Add the remaining stock and season with salt and pepper. Bring to the boil and pour in the cream, stirring as you go. Return to the boil.
  3. Transfer the soup to a freestanding blender and blitz for 2 minutes, or use a stick blender to blend until smooth.
  4. For the garnish, lightly toast the pumpkin seeds in a dry frying pan over a medium heat for 2–3 minutes until they smell toasted, then add a pinch of salt and the pumpkin seed oil.
  5. To serve, pour the soup back into the pan and warm through. Taste to check the seasoning, adding more salt and pepper if needed. Share the soup between 4 warmed bowls and finish with the pumpkin seed garnish and a sprinkling of thyme leaves.
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