Paleo/ Soups/ Vegan/ Vegetarian

Pumpkin soup

This pumpkin soup has a rich texture and a warm spicey flavour.   It is so easy to make and easier to eat!  The pumpkin gives the soup a slight sweet flavour complimented by the nutmeg….it is simply delicious.  

INGREDIENTS

500g pumpkin

125g butter

2 medium onions, peeled, finely chopped

1 cinnamon stick

freshly grated nutmeg

salt and pepper

750ml chicken or vegetable stock

METHOD

  1. Cut the skin off the pumpkin and remove the seeds and fibres.  Roughly chop the flesh.
  2. Melt the butter in a large pan with a lid over a low heat and add the onions.  Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
  3. Add the pumpkin flesh, the cinnamon and nutmeg, and season. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from
    burning, until the pumpkin is cooked through.
  4. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor and blend until smooth.
  5. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
  6. Slurp and enjoy!

It's only fair to share...Share on Facebook0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on Yummly0Pin on Pinterest2

Shopping Savings

You Might Also Like

1 Comment

  • Reply
    20 Pumpkin Recipes | Divalicious Recipes
    September 23, 2015 at 10:14 am

    […] Pumpkin soup […]

  • Leave a Reply

    %d bloggers like this: