I first made this soup the other day and I planned to post the recipe that evening but what with starting my new job and feeling a little poorly I never managed to. This actually turned out to be a blessing in disguise as I made it again today, tweaking the ingredients a little, and it turned out even better!
The soup takes about 40 minutes to prep and cook but it can be left alone to take care of itself so it isn’t as time consuming as you might think. Once thing I will say is, sharpen your knives! Pumpkin can be a pain to cut if your knives aren’t sharp enough.
1 medium pumpkin
1 and 1/2 white onions
2 cloves of garlic
2 medium carrots
1 handful fresh rosemary
1 tsp fresh thyme
2 low salt chicken stock cubes in 1 litre of water (you can also use vegetable stock cubes)
150 ml double cream plus 1 tbsp for serving
salt and pepper to taste
You’ll also need a blender for this recipe!
Prepare your pumpkin by cutting off the top and bottom, peeling the skin off and scooping out all of the seeds. This can be a bit tricky. I actually use a bread knife to peel the pumpkin because the serrated edge makes it much easier to “saw” the skin off – you’re also less likely to cut yourself!
Once it’s peeled, cut the pumpkin into quarters and use a spoon to scoop the seeds out before cutting it into chunks.
Peel and dice your carrots and potatoes. It doesn’t matter what they look like because you’re going to blitz them in your blender soon!
Roughly dice your onion and garlic.
Pull the rosemary and thyme leaves from their stalk.
In a large stock pot, fry your onions until translucent then add your garlic, rosemary, thyme, potatoes and carrots and cook for 2-3 minutes on a medium heat.
Add the pumpkin and the litre of stock (a standard measuring jug is half a litre, so just fill it twice) and bring to the boil. Place the lid on the stock pot, and allow the veg to simmer for 20-25 minutes.
Allow to cool before pouring the soup into the blender, you will probably need to do this in batches. Blitz it until smooth and then pour it back into the stock pot.
Heat the soup on a low heat, add the double cream, mix well and allow it to cook for 5 minutes.
To serve, add some cream into a bowl and whisk it for 20 seconds. This will thicken the cream so that it’ll sit on top of the soup rather than sink in.
Pour your soup into bowls and then use a spoon to drizzle some of the cream on top.
Serve with warm, crusty bread and enjoy!
I hope you enjoyed this recipe. I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !