Classic Pumpkin Soup

This recipe for classic pumpkin soup takes less than 30 minutes to prepare and cook. Perfect for a busy weeknight and during the colder months of the year.

pumpkin soup

Ingredients

  • 4 cups (1 litre) vegetable stock
  • 1 onion
  • 1 1⁄2 kg pumpkin
  • 4 tablespoons chopped fresh coriander
  • 4 tablespoons créme fraîche or sour cream




Preparation

  1. Pour the stock into a saucepan; cover and bring to a boil.
  2. Meanwhile, chop the onion. Then chop the pumpkin into 2 cm cubes, removing the seeds and skin.
  3. Heat 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pumpkin and the hot stock, then cover and bring to a boil over high heat. Boil for 10 minutes, or until the pumpkin is soft.
  4. Using a hand-held stick blender, purée the mixture until smooth. Season to taste with salt and freshly ground black pepper and stir in most of the coriander.
  5. Ladle into serving bowls and top each with a spoonful of créme fraîche. Sprinkle with a little more black pepper, garnish with the remaining coriander and serve.
Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes
 

Latest from Recipes

Featured Articles
Private Lives Magazine
Private Lives
How much privacy are you willing to give up for the convenience offered by the digital world?
Taronga, a Zoo for our Times Travel  
Taronga, a Zoo for our Times
We take a peak inside the animal domain of Sydney's Taronga Zoo as it celebrates its centenary year.
The Power of Gratitude Health  
The Power of Gratitude
How saying ‘thank you’ can have positive effects on your health and the well-being of others.
Are You a Mosquito Magnet? Health
Are You a Mosquito Magnet?
Genes, exercising and even beer drinking could all be to blame.
Advertisement