Serves 4
3 tipsEasy Pumpkin Soup
Method
- 1Melt the butter in a large saucepan over medium heat.
- 2Add the pumpkin and cook for 6–7 minutes, stirring occasionally, until softened and beginning to break down.
- 3Pour in the milk and bring to a gentle simmer. Cook for 10–12 minutes, or until the pumpkin is completely tender.
- 4Remove from the heat and allow to cool slightly. Blend the soup using a hand-held stick blender, or transfer it to a countertop blender in batches. Blend until smooth and light.
- 5If the soup is too thick, thin it with a little extra milk or water. Season to taste with salt and cracked black pepper.
- 6To serve, ladle into bowls and top each with a dollop of cream, a drizzle of olive oil and a final twist of black pepper. Serve with warm bread rolls on the side.
...And that's it, enjoy!
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Ingredients
Ingredients
75 g unsalted butter
1.5 kg butternut pumpkin, peeled, seeds removed, finely chopped
1 L full-cream (whole) milk
To Serve
cream or crème fraîche
cracked black pepper
extra-virgin olive oil
bread rolls
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Add a pinch of nutmeg or a swirl of brown butter for extra autumn flavour.
For a dairy-free version, substitute the milk with oat milk and the crème fraîche with coconut yoghurt.
