Seen as the shops will be full of pumpkins soon, I want to try out the pumpkin soup recipe again, which I made for the first time last year at a get cooking course put on for free by flying start.
I don’t particularly like the smell of pumpkin, but the pumpkin soup was deliciously different!
1kg of pumpkin, peeled and de-seeded
2 onions finely chopped
700ml of boiling water
1 vegetable stock cube
150ml cream cheese
1 tablespoon of olive oil
Black pepper to season
1. Peel and de-seed the pumpkin, then chop into chunks
2. Peel and finely chop the onions
3. Heat oil in large saucepan, add onions and gently cook for 5 minutes
4. Dissolve stock cube in the boiling water
5. Add chopped pumpkin into the saucepan and cook for 8-10 minutes
6. Add stock to the saucepan, bring to the boil, then simmer for 10 minutes until the pumpkin is very soft.
7. Add cream cheese to the saucepan and bring back to the boil
8. Using a blender, blend until smooth
9. Season with black pepper and serve with bread or toast
This time I will be using less cream cheese, because for my personal taste I found it a little too cheesy.
I’ve been thinking what it would taste like with a tiny pinch of cinnamon too. Might taste awful! Or it might be absolutely beautiful and finish it off perfectly!
The whole family can enjoy it!
Let me know if you make it 🙂