Pumpkin Soup
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!
Equipment
- Large saucepan/ pot
Ingredients
- 1.5 pounds pumpkin, chopped (I prefer butternut squash) 750 grams
- 2 ounces butter (about half a stick) 50 grams
- 2 large onions, finely chopped
- ½ pound potatoes, chopped 250 grams
- 3 cloves garlic, crushed
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons grated parmesan cheese
- 1 dollop sour cream, optional
- ⅓ teaspoon paprika
- salt and pepper, to taste
Instructions
- 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).
Video
Notes
Difficulty: Easy (don’t let the “sweating” put you off!).