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Easy Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkins peeled, deseeded and chopped in chunks
• 700ml good quality vegetable stock or chicken stock
• 142ml pot double cream
• dash of nutmeg, salt and pepper
• handful pumpkin seeds

Method

1. Heat 2 tbsp of olive oil in a large pan and gently fry onions until soft.
2. Add the pumpkin to the pan and continue cooking for 8-10 mins until it softens and turn golden.
3. Pour 700ml good quality vegetable stock into the pan and bring to the boil. Add salt and pepper and a dash of nutmeg and simmer for 10 mins.
4. When pumpkin is very soft add the cream, bring back to the boil and using a hand blender puree to a fine consistency. To make it even more velvety pass through a sieve.
5. Fry the pumpkin seeds in a pan for a couple of minutes until gently browned and serve on top of the hot soup with crusty bread and a swirl of cream

Thanks to Claudia for sharing this recipe.

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