Pumpkin Soup

This is a recipe designed to sum up the deeply autumnal tones and flavours of North America in the Fall (Autumn, to the English!). With this, as with many soups, if you find the soup is too thin, cook gently for longer and the soup will reduce. If it is too thick, add more stock – but remember this is a thick, hearty soup!

Pumpkin Soup Recipe – Ingredients

  • 500g Pumpkin – Peeled and Diced
  • 1 large onion, peeled and diced
  • 3 cloves garlic
  • 750ml Strong Chicken Stock (stock cubes will work!)
  • 50ml Double Cream
  • 1 pinch Nutmeg (Mace)
  • 50ml Double Cream
  • 25g Unsalted Butter
  • Salt and Pepper to taste

Pumpkin Soup Recipe – Method

1. Heat the butter in a pan, adding the onion and garlic. Gently cook until soft (not brown), stirring as needed.

2. Add the pumpkin and stock. Bring to the boil and simmer for 20 minutes.

3. Add all remaining ingredients and simmer gently for 5 more minutes.

3. Stir in the double cream. The soup should thicken slightly.

And To Serve…

Serve this traditional soup with crusty bread in deep bowls. Snuggle up on the sofa on a rainy day and enjoy!

VARIATION: Replace the pumpkin with any other squash you prefer.