Pumpkin Soup

For a hearty, filling lunch, why not try this warming pumpkin soup, perfect for the cold days ahead

Ingredients

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkin-  peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 150ml double cream

 

        • STEP 1

          Heat 2 tbsp olive oil in a large saucepan, and gently cook 2 finely chopped onions for 5 mins until soft

        • STEP 2

          Add 1kg chopped pumpkin, to the pan, then cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden

        • STEP 3

          Add 700ml of stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is soft

        • STEP 4
          • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender

        Finally, serve with warm, crusty bread in a bowl of your choice..