Daily Mirror (Northern Ireland)
Pumpkin soup
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture
2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 150ml double cream
FOR THE CROUTONS
4 slices wholemeal seeded bread, crusts removed
2 tbsp olive oil
Handful pumpkin seeds
1
Heat the olive oil in a large saucepan, then gently cook onions for 5 mins until soft but not coloured.
2
Add pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
3
Pour vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
4
Pour double cream into the pan, bring back to the boil, then puree with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to two months.
5
To make the croutons: cut bread into small squares.
6
Heat olive oil in a frying pan, then fry the bread until it starts to become crisp.
7
Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
8
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.