There’s nothing else quite like a warm, comforting pumpkin soup to enjoy on those evenings when you need a bit of a pick-me-up. And while there’s plenty of recipes out there with different twists on the well-known dish – there’s no better place to start than with the original version.
This recipe has everything you need from an easy soup dish. With a straightforward method, budget-friendly ingredients and a super delicious flavour at the end – what more could you possibly want?
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L chicken style liquid stock or vegetable liquid stock
- 1/2 cup (125ml) thin cream
Method
- Heat oil in large saucepan over low heat. Add onion and leek. Cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil.
- Reduce heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired. Ladle into bowls and serve.