Creamy Pumpkin Soup
- RECIPE MAKES: 6
- PREP TIME: 10 min
- COOK TIME: 45 min
Peel, deseed and cut pumpkin into even chuncks (approx 3-4 cm chunks).
Place the pumpkin, onion, garlic, stock and water in a large pot. Bring to the boil, uncovered, then reduce heat and let simmer until pumpkin is soft, stirring occasionally, approx. 20-30mins (check softness with fork).
Remove from heat and cool slightly.
Puree using a stick blender or transfer to a blender and blend until smooth. If transferring to a blender ensure soup has cooled significantly before pureeing to avoid a mess or scalds.
Season to taste with salt, pepper and divide soup into serves/bowls.
Serve hot, stir through 1Tbsp (20ml) cream into each bowl, garnish with cracked pepper and coriander.
Protein- 0.5g per serve.
Serving Suggestions
For a complete meal, try serving soup with warm Fate LP bread.
For a thinner soup, try adding more stock or water.
Top TIps
Soup stores well in the refrigerator for 2-3 days, in an airtight container.
Suggest mixing the cream to individual portions once the soup has been heated to avoid the cream boiling and curdling.
Can be frozen for up to 6 months in deep freezer.
- 1-1.2 kg Jarrahdale pumpkin, peeled, deseeded and cut into small chunks
- 1 medium brown onion, sliced
- 2 cloves garlic, peeled, whole
- 4 cups vegetable or chicken stock, low sodium
- 1 cup water
- 120ml cream
- Salt, Freshly ground pepper (optional)
- Fresh coriander to garnish (optional)
