Pumpkin Soup (or Butternut Squash)
- 2 tbsp. olive oil
- 2 onions finely chopped
- 1kg pumpkin or butternut squash, peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml double cream
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
For a Spicy Twist add two tablespoons of mild curry powder to the stock or grate some fresh ginger into the mix to give it a kick.
Recipe Serves 6
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