Simple Pumpkin Soup
A classic recipe, this simple pumpkin soup is incredibly easy to make. With only a few key ingredients, you'll have dinner on the table in 30 minutes - a comforting, smooth concoction that’s a complete lifesaver on a chilly day.
Ingredients
- 1 litre liquid vegetable stock
- 2 medium potato, peeled & diced
- 1 kg peeled pumpkin, diced
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
Toppings
- fresh parsley, chopped
- sour cream
Instructions
- Into a large pot, add all ingredients and bring to a boil. Reduce to a simmer over medium heat and cook until vegetables are tender.
- Take off heat. Using a stick blender, blend until smooth.
- Return soup into the pot to reheat gently (if required). Serve with fresh chopped parsley and a dollop of sour cream on top.
Notes
- Save on the preparation time and buy pumpkin already precut from the supermarket, if available.
- This pumpkin soup is so good on its own and doesn't really need anything else into the soup itself. However, for an incredible depth of flavour, add a little cream into the soup after blending it. This adds extra richness to the soup.
- Add a little diced bacon to serve. Fry this in a small frying pan first and add on top when serving.
- Pumpkin soup is easy to freeze. Just let the soup cool to room temperature first. Transfer the soup into freezer-safe airtight containers with a little room at the top as liquid expands when frozen. Frozen pumpkin soup will last for about 2-3 months if stored correctly.