With the days getting shorter and cooler it’s the perfect time to warm up with a bowl of hearty Pumpkin Soup!

Add an extra 5% Magic to your soup by going online and buying some of my Indian, Mexican or Moroccan seasoning which you can add when you add the cream to give your soup that extra 5% MAGIC.

Preheat oven 180 °C

2 tbsp olive oil
200g onions, roughly chopped
500g pumpkin, peeled and chopped into bite-size cubes
2 garlic cloves
600ml of Vegetable stock
100ml fresh cream
Salt and pepper to taste

50g crèmefraiche
2 tbsp fresh Italian parsley, chopped
1 loaf of heated bread

Place the onions, pumpkin & garlic in a baking dish & drizzle with olive oil and bake for 40 – 50 minutes until the pumpkin is soft.
Bring your vegetable stock to a simmer then transfer to your blender along with the roasted vegetables.
Process until smooth then transfer to a suitably sized saucepan. At this stage, you add the cream, salt & pepper along with a healthy pinch of nutmeg and some of my Indian, Mexican or Moroccan seasoning!.

Serve with crèmefraiche, fresh parsley, and crusty bread alongside.


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