Quick & Easy Pumpkin Soup
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Preparation Time: 5 minutes | Cooking Time 15 minutes| Freezable?: No
- 1 tablespoon unsalted butter
- ½ medium onion – chopped & diced
- 1 small garlic clove minced or grated
- 1 teaspoon freshly grated ginger
- 6 fl oz of vegetable or chicken stock
- 4 oz peeled, deseeded pumpkin or squash cut into chunks
- 1 tablespoon double cream – or half/low fat creme fraiche
- Salt & black pepper to taste
Optional ingredients - 1 teaspoon of roasted pumpkin seeds for garnish
- ½ pumpkin pie spice mix
Quick and easy spicy Pumpkin Soup, autumn comfort food served with roasted pumpkin seeds
- Heat the butter in a medium saucepan. Add the finely chopped onion, cook gently stirring occasionally until soft but not coloured for 5 minutes, add the garlic and ginger and cook for a another minute.
- Add the vegetable or chicken stock, pumpkin or squash, season with salt and pepper (with the optional pumpkin pie spice mix), bringing slowly to the boil. Turn the heat down, simmer for 5 minutes and turn off the heat.
- Puree the soup in a blender, adding the cream or creme fraiche.
- Reheat the soup if needed, season to taste and serve scattered with roasted pumpkin seeds, also goes well with some wholemeal croutons a small drizzle of olive oil
Cooks tips
Add a handful of pumpkin seeds to a pan and cook for a few minutes until they are toasted. You can make them a day ahead and store in an airtight container if you need to save time.
The optional spice mix adds a hint of caramel and maple flavour without the sugar, – or you could even use half a teaspoon of maple syrup (less is more here).
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