PUMPKIN VEGETABLE SOUP RECIPES

Name: Pumpkin soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 onions, finely chopped; 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks; 700ml vegetable stock or chicken stock; 150ml double cream; 2 tbsp olive oil; 4 slices wholemeal seeded bread, crusts removed; handful pumpkin seeds

PUMPKIN SOUP RECIPE | BBC GOOD FOOD

Pumpkin soup recipe | BBC Good Food image

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture

Provided by Barney Desmazery

Categories Lunch, Soup, Supper

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds

Steps:

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.
To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Nutrition Facts : Calories 317 calories, FatContent 24 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, ProteinContent 6 grams protein, SodiumContent 0.54 milligram of sodium

VEGETABLE SOUP RECIPES - BBC GOOD FOOD

Vegetable soup recipes - BBC Good Food image

Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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