As autumn leaves begin to fall and the air turns crisp, there's nothing quite as comforting as a bowl of creamy pumpkin soup to warm you up. This recipe is a my take on a classic favourite. So, let's dive in and create a delicious pot of homemade pumpkin soup.
800g of fresh pumpkin, peeled and diced
200g of carrots, peeled and chopped
1 large onion, finely chopped
2 cloves of garlic, minced
30g of butter
750ml of vegetable stock
150ml of double cream
1tsp of ground nutmeg
Salt and pepper to taste
Fresh coriander for garnish
Start by peeling and dicing the fresh pumpkin into roughly 2-centimetre cubes. Peel and chop the carrots, finely chop the onion, and mince the garlic.
In a large saucepan, melt the butter over medium heat. Add the chopped onions and minced garlic. Sauté for about 5 minutes or until they turn translucent and fragrant.
Stir in the diced pumpkin and chopped carrots. Continue to cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavours.
Pour in the vegetable stock, ensuring it covers the vegetables. Bring the mixture to a gentle simmer. Cover the saucepan with a lid and let it cook for approximately 20-25 minutes or until the pumpkin and carrots are tender.
Carefully transfer the soup to a blender, working in batches if needed. Blend until smooth and creamy. Be cautious, as hot liquids can expand in the blender. You can also use an immersion blender directly in the saucepan.
Pour the blended soup back into the saucepan. Place it over low heat and add the double cream, ground nutmeg, salt, and pepper. Stir well to combine.
Warm the soup gently over low heat, stirring occasionally. Avoid boiling it to prevent the cream from curdling.
Once the soup is heated through and seasoned to your liking, ladle it into bowls. Garnish with a swirl of cream, a sprinkle of nutmeg, and some fresh coriander if desired. Serve your creamy pumpkin soup with crusty bread or rolls for a hearty and comforting meal.