Sunday afternoon is the best time to leave all the rush behind, cook something tasty and invite friends for dinner. Today we decided to make a very colorful and positive pumpkin soup!...
It is not very difficult to find a ripe pumpkin nowadays, even though it is summer. And it's so cold outside that hot and nourishing cream soup will be the best one for today.
To get a silky textured, tasty soup, you will need:
- 1 kg pumpkin, peeled, deseeded and chopped into chunks
- 4 tbsp olive oil
- 2 onions finely chopped
- 700 ml vegetable or chicken stock
- 150 ml pot double cream
- handful pumpkin seeds
1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 minutes, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the squash is very soft. Pour the 150ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Enjoy silky and creamy soup!
Photos by: Ekaterina Skobel