Pumpkin soup
Chef:
Sunsweet
Prep:
15 mins
Cook:
60 mins
This soup is Autumn in a bowl. Packed with flavour and nutrition this will be a favourite for your family.
1 large pumpkin, cut into large shapes, peeled, then roughly diced
1 large carrot, peeled and roughly chopped
1 large onion chopped finely
3 chicken stock cubes or pots
1 tsp nutmeg
Salt & pepper (to taste)
720ml water
60g crème fraiche
Parsley flakes to garnish and a sprinkle of nutmeg (optional)
Bring a large saucepan of water to the boil then add the pumpkin and vegeatble stock and cook on low for around 30-60 minutes or until the pumpkin is tender.
Remove soup from heat and puree in a food processor or blender adding in the salt and the nutmeg.
Be careful not to overload the blender or food processor, you may need to do this in batches.
Return soup to saucepan and heat through on a simmer.
Add the crème fraîche and pepper, stirring. Sprinkle a little nutmeg and garnish with parsley flakes on top, if using.
This goes well with brown bread.
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Starters, Healthy
Level of Difficulty
Easy
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