How To Make The Best Creamy Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can be more nutritious and flavorful.

Peel two carrots and slice off the ends, saving scraps for stock.

Thinly slice the carrots and add them to a bowl.

Thinly slice two stalks of celery and add to the bowl with carrots.

Thinly slice two cloves of garlic and add to the bowl with the veggies.

Remove ends and skins from two brown onions, then slice into quarters and roughly chop, adding to the bowl.

Scoop out the pulp and seeds from half of a butternut pumpkin, peel, and dice it into even pieces, adding to the bowl.

Remove the white bulb end from one spring onion, slice the green stalks for garnish, and set aside.

In a large heavy base pot, heat on high and add 2 tbsp of olive oil.

Add carrots, celery, garlic, and onion to the pot, mixing well and frying for 5-6 minutes until onions are translucent.

Add diced pumpkin to the pot and cook for another 6 minutes, stirring frequently to avoid color forming.

Add 1 liter of vegetable stock, mix, and bring to a boil.

Reduce heat to medium-low and simmer for 6-7 minutes until veggies are soft.

Remove from heat and let cool for 15-20 minutes if using a blender, or puree immediately with an immersion blender until smooth.

Stir in 150 ml of heavy cream, mixing until combined.

Season with 1 tsp of sea salt and 1/2 tsp of ground white pepper to taste.

Ladle soup into bowls, drizzle with cream, and grate nutmeg over the top for garnish.

Garnish with chopped spring onions and serve with toasted sourdough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens