Pumpkin Soup | Recipe

If you follow me on Instagram, you might have spotted that I went pumpkin picking with my little sister when she came to visit me in Essex. Of course I bought plenty of pumpkins to decorate our flat but I also picked up a few extra ones to cook with. I decided to use one of them to make a pumpkin soup. Luckily it was a big one so I made plenty to eat and some to freeze for later!

If you fancy getting into the Autumn mood with some seasonal soup then keep reading for the recipe!

Ingredients 

1 tbsp vegetable oil
1 onion, finely chopped
1kg pumpkin, chopped into small chunks
700ml vegetable stock
150ml double cream
Salt and pepper to season

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5-10 minutes until soft.
2. Once the onions are soft, add the pumpkin and cook for a further 10 minutes.
3. Pour in the vegetable stock and bring to the boil. Once it is boiling reduce the heat and let it simmer for 30 minutes.
4. Once the pumpkin is soft, stir in the double cream and remove from the heat.
5. Use a stick blender to blend the soup, add salt and pepper to taste.

The soup is now ready to enjoy! I personally like to push it through a sieve before serving to make sure it’s super smooth! I served mine with a swirl of double cream on the top and some buttered bread!

If you try this recipe I’d love to see it, share a photo on Instagram using the hashtag #adventuringasalice

Love Always,

Alice x