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Creamy pumpkin soup

Name: Creamy pumpkin soup recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil, plus extra, to serve; 1 onion, roughly chopped; 2 garlic cloves, roughly chopped; 600g pumpkin, peeled, chopped; 1 potato, chopped; 2 carrots, chopped; 1 leek (white part only), chopped; 1/2 teaspoon Nutmeg Ground; 750ml chicken stock; 1/2 cup (125ml) pure (thin) cream; 1 tbs pumpkin seeds (pepitas), toasted; Dried cranberries, to serve; Finely chopped flat-leaf parsley leaves, to serve

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by delicious. team

delicious. team

Feb 24, 2024

With potatoes, carrots, pepitas for crunch and dried cranberries for sweetness, this easy, creamy pumpkin soup recipe is extra special. A hearty family pleaser for dinner on cool weeknights, or make an extra batch for a healthy workday lunch.

2 tbs extra virgin olive oil, plus extra, to serve
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1/2 teaspoon Woolworths Nutmeg Ground
3 cups (750ml) chicken stock
1/2 cup (125ml) pure (thin) cream
1 tbs pumpkin seeds (pepitas), toasted
Dried cranberries, to serve
Finely chopped flat-leaf parsley leaves, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes, until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes, or until the vegetables are tender. Cool slightly.
2.

In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

Reviews 8