close
Advertisement
Shop Now
Magazine
 

Classic pumpkin soup

This recipe for classic pumpkin soup takes less than 30 minutes to prepare and cook. Perfect for a busy weeknight and during the colder months of the year.

pumpkin soup

Ingredients

  • 4 cups (1 litre) vegetable stock
  • 1 onion
  • 1 1?2 kg pumpkin
  • 4 tablespoons chopped fresh coriander
  • 4 tablespoons créme fraîche or sour cream

Preparation

  1. Pour the stock into a saucepan; cover and bring to a boil.
  2. Meanwhile, chop the onion. Then chop the pumpkin into 2 cm cubes, removing the seeds and skin.
  3. Heat 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pumpkin and the hot stock, then cover and bring to a boil over high heat. Boil for 10 minutes, or until the pumpkin is soft.
  4. Using a hand-held stick blender, purée the mixture until smooth. Season to taste with salt and freshly ground black pepper and stir in most of the coriander.
  5. Ladle into serving bowls and top each with a spoonful of créme fraîche. Sprinkle with a little more black pepper, garnish with the remaining coriander and serve.

Serves 6
Preparation: 10 minutes
Cooking: 15 minutes

Tags:



More Recipes

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Advertisement