Creamy Pumpkin Soup Recip
21st May 2015, 04:55
2 tablespoons olive oil, plus extra to serve
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1/2 teaspoon ground nutmeg
3 cups (750ml) chicken stock
1/2 cup (125ml) pure (thin) cream
1 tablespoon pumpkin seeds (pepitas), toasted
Dried cranberries and finely chopped flat-leaf parsley leaves, to serve
Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
Step 2
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1/2 teaspoon ground nutmeg
3 cups (750ml) chicken stock
1/2 cup (125ml) pure (thin) cream
1 tablespoon pumpkin seeds (pepitas), toasted
Dried cranberries and finely chopped flat-leaf parsley leaves, to serve
Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
Step 2
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.