- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 800g pumpkin, peeled and roughly diced
- 700ml vegetable stock
- Freshly ground sea salt and black pepper
- Half a teaspoon cumin powder
- Half a teaspoon mild curry powder
- 150ml double cream
- Fresh bread to accompany
- Gently heat 1 tablespoon olive oil in thick-based saucepan.
- Once the oil is hot add the onion and garlic, frying them on a gentle heat until the onion softens.
- Add the diced pumpkin to the pan and cook until it starts to soften, about 10 minutes.
- Pour the vegetable stock into the pan and season with salt and pepper.
- Bring to the boil, then simmer for 15 minutes or until the pumpkin is very tender.
- Add the cumin and curry powder and stir in.
- Pour the cream into the pan and bring back to the boil.
- Remove from the heat and purée with a hand blender.
- For an extra-velvety consistency pour the soup through a fine sieve.
This pumpkin soup makes a fabulous starter or a lovely warming snack. The whole process is even more rewarding when made from your home grown pumpkins. Click here to read about ours.