Creamy pumpkin soup- my no.1 cosy soup!

This recipe also works wonderfully with other dense, orange squashes, such as butternut squash, making it a versatile dish you can enjoy throughout the autumn and winter months. Whether you serve it as a light lunch, a cosy starter or a simple evening meal, it is sure to warm you up from the inside out. For an extra touch of flavour and a lovely finishing touch, serve each bowl with a swirl of cream and a scattering of toasted pumpkin seeds for a little crunch. You could also enjoy it with a slice of crusty bread for dipping, making it an even more satisfying meal.

Preparation and cooking time: This pumpkin soup takes less than 30 minutes to prepare, making it a convenient option when you want to get everything ready without spending too long in the kitchen. Allow between 30 minutes and 1 hour for cooking, giving the pumpkin plenty of time to soften and develop its rich, comforting flavour. It is a great way to make use of leftover Halloween pumpkins and transform a seasonal ingredient into a delicious homemade dish.

Nutritional information: Each serving provides approximately 252 kcal, 4.3g of protein, 11.2g of carbohydrates, of which 7.4g are sugars, 20.2g of fat, including 8.5g of saturates, 2.4g of fibre and 0.67g of salt. This makes it a flavourful, warming soup that can be enjoyed as part of a balanced diet, especially when the weather turns colder and comforting homemade meals are most welcome.

Creamy pumpkin soup- ingredient list!

One large onion, diced; two peeled and sliced carrots; two cloves of garlic
25g/1oz unsalted butter and one bay leaf
Two tablespoons of olive oil
One medium pumpkin, finely diced and deseeded, weighing approximately 850g (1 lb 14 oz).
One medium-sized floury potato, like Maris Piper, roughly chopped; one litre or one and a half pints of vegetable or chicken stock; a little extra may be required
100ml/3½fl oz double cream
Three tablespoons of freshly ground black pepper, salt, and pumpkin seeds

Creamy pumpkin soup- step by step instruction guide! 

Step 1
Place the onion, carrots, garlic, bay leaf, butter and half the olive oil in a large saucepan over a low–medium heat. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened but not browned. Add the pumpkin and potato, stir well and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper, and bring to the boil. Reduce the heat to a gentle simmer and partially cover the pan with a lid.

Step 2
Cook for 20–30 minutes, stirring occasionally, until the pumpkin and potato are very tender when tested with the point of a knife. The vegetables should be soft enough to blend into a smooth, creamy soup. Remove the bay leaf from the pan, then use a stick blender to blend the soup until completely smooth and creamy. Stir in the cream and add a little extra stock if the soup is too thick, until you reach your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed. Stir well to combine, ready to serve warm. 

Step 3
Meanwhile, prepare the toasted pumpkin seeds to add a little extra crunch and flavour to your soup. Heat the remaining tablespoon of olive oil in a frying pan over a medium heat. Once the oil is hot, add the pumpkin seeds and stir gently to coat them in the oil. Fry for a few minutes, keeping a close eye on them and stirring occasionally, until they begin to pop and turn lightly golden. Be careful not to let them burn, as they can cook quite quickly. Once toasted, remove the pan from the heat and set the seeds aside.