On a rainy and chilly weekend, everyone needs some warmth and cosiness. And what’s more comforting and heart-warming than a delicious, hot and creamy pumpkin soup? A real autumn treat to your senses. Here we suggest an easy and quick recipe, which will not occupy your whole weekend, but the end result will be fantastically mouth-watering.
- 600 g peeled and chopped pumpkin
- 2 tablespoons olive oil
- 2 chopped carrots
- 1 chopped potato
- 1 chopped leek (only the white section of it)
- 1 chopped onion
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- 125 ml thin cream
- 750 ml chicken stock
- 1 tablespoon toasted pumpkin seeds
- Dried cranberries and finely chopped parsley leaves, to serve
1. Put a large souse pan on medium heat, and heat the oil in it. Add the onion and cook until soft (or for about 2-3 mins). Then add the rest of the vegetables, garlic and nutmeg. Stir and let them slightly coat. Add half a litre of water and the chicken stock. Once it boils, lower the heat, cover with a lid, and let the soup simmer for about 25 mins (or until the vegetables are soft). Take off the hob and let it cool slightly.
2. Slowly pour the soup into a blender. It’s best to do it in small batches. Mix until smooth. Pour the soup back in the pan. Slightly warm it up and stir in the cream. Finally season it, and serve tossing in some of the seeds, cranberries and parsley.