Chef Dave's Pumpkin Soup

Growing up in a larger than average household this pumpkin soup recipe was a firm family favourite this recipe for Pumpkin Soup serves 6, which growing up was a blessing…

Depending on the Stock you use this recipe is also vegetarian friendly

And as a bonus it is freezer friendly – I would suggest that you label it with the date as it will only keep for about 2 months in the freezer.

Ingredients

4tbsp olive oil

2 onions, finely chopped

1kg pumpkin, peeled, deseeded and chopped into chunks

700ml veg or chicken stock

142ml double cream

Method

• Heat 2tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

• Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

• Pour 700ml vegetable stock into the pan, then season with salt and pepper.

• Bring to the boil, then simmer for 10 mins until the squash is very soft.

• Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender.

Chef Dave’s Top Tip: For a velvety consistency you can now push the soup through a fine sieve into another pan.

To serve, I’d suggest a warmed bowl and thickly sliced toast.

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