Easy Pumpkin Soup Recipes

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Make and share this Easy Pumpkin Soup recipe from Food.com.

Recipe From food.com

Provided by tomsawyer

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

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Cuisine British
Total Time 45 mins
Category Lunch, Soup, Supper
Calories 317 per serving

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
  • Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
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