Pumpkin soup is what I call 'soul food' - healthy, hearty, warming, and tasty. Perfect as a starter, or on its own as a simple main meal. Serve with crusty garlic bread and a crunchy side salad - delicious!
pumpkin, pumpkin soup, pumpkin soup recipe
Large saucepan/ pot
pumpkin, chopped (I prefer butternut squash)
butter (about half a stick)
onions, finely chopped
grated parmesan cheese
sour cream, optional
salt and pepper, to taste
Chop the pumpkin into large cubes, discarding the skin and seeds.
Sweat the onion in butter in a large saucepan until the onion is clear and the mixture is fragrant (approx 3 minutes).
Add the pumpkin, potato, garlic, and paprika and sweat for another 2 minutes.
Add chicken stock and tomato paste, cover and simmer for 20 minutes (or until the pumpkin and potato are tender).
Using a hand blender, blend ingredients to form a soup consistency.
Serve sprinkled with grated parmesan cheese (and dollop of sour cream – optional).
Difficulty: Easy (don’t let the “sweating” put you off!).