I have to confess that, generally, I’m not a big fan of soup – I don’t usually find it especially fulfilling.  However, after harvesting more than a dozen pumpkins in the last few weeks, I’ve been looking at different ways to use them – and of course, Pumpkin soup is one of the first things that spring to mind.

I have to say, that this recipe has changed my view of soup completely – deliberately intended to be thick and wholesome, it is both delicious and filling.

There’s no shortage of pumpkin soup recipes out there, some with many ingredients added – however, I set out to create something extremely simple, that would also keep the carb count low and still be delicious.  You can omit, or substitute the double cream if you wish, but I do find it adds a nice creamy texture to it.  The cumin adds a little extra ‘spiciness’ and flavour – adding to the ‘warming’ effect so often associated with soup (especially effective if you eat this outdoors in Autumn, as I have been doing!).

Finish with some roasted pumpkin seeds and/or black pepper – or simply enjoy it ‘as is’.  It will keep in the freezer for months too, so I’ve been making up a few batches at once!

Ingredients and Directions

A super-simple, warming Pumpkin Soup

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 kg Peeled & Deseeded Pumpkin
 250 ml Vegetable Stock
 50 ml Double Cream
 2 tbsp Cumin
1

Cut the pumpkin in half and remove the stringy pulp and seeds

2

Chop the remaining two halves into smaller chunks and place in a pan of boiling water for 15 minutes.

3

Remove the chunks from the pan and allow to cool slightly before peeling off the skin - it should come away easily

4

Place the remaining pumpkin flesh in a pan, and add the vegetable stock - mix gently and bring to the boil

5

Simmer for 10 minutes, then mix in the cumin. Simmer for a further 10 minutes then add the double-cream and bring back to the boil for a minute or two.

6

Mix with a hand blender until a thick, smooth consistency

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Ingredients

 1 kg Peeled & Deseeded Pumpkin
 250 ml Vegetable Stock
 50 ml Double Cream
 2 tbsp Cumin

Directions

1

Cut the pumpkin in half and remove the stringy pulp and seeds

2

Chop the remaining two halves into smaller chunks and place in a pan of boiling water for 15 minutes.

3

Remove the chunks from the pan and allow to cool slightly before peeling off the skin - it should come away easily

4

Place the remaining pumpkin flesh in a pan, and add the vegetable stock - mix gently and bring to the boil

5

Simmer for 10 minutes, then mix in the cumin. Simmer for a further 10 minutes then add the double-cream and bring back to the boil for a minute or two.

6

Mix with a hand blender until a thick, smooth consistency

Simple Pumpkin Soup

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