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In-Season Recipes

Spiced Pumpkin Soup

40 minutes
Spiced Pumpkin Soup

It's not winter until pumpkin soup is involved. Keep warm with this quick, simple winter favourite! **Serves 4 people.

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** Note: You can choose alternative products for each ingredient.

  • Step 1

    Fry off your pumpkin and onions with the butter until golden brown. You want it to caramelise as this will enhance the flavours of the soup.

  • Step 2

    Add y1our water and ensure that it just covers the pumpkin. Boil on high until the water evaporates or until the pumpkin is very soft.If you run out of water just add a splash and stick the lid on so it steams.

  • Step 3

    In a separate deep pan warm up your chicken stock so it comes up to temperature.

  • Step 4

    Add your chicken stock to the pumpkin and pulse until smooth.Add the stock in batches so you can monitor the consistency. If it’s too thick add more stock or water!

  • Step 5

    Season generously with freshly crushed black pepper, add a pinch of cinnamon, and stir.

  • Step 6

    Towards the end and whilst the soup is still hot add a splash of cream (for a vegan option use coconut milk or coconut yoghurt –they are brilliant alternatives). Garnish with freshly chopped chives! You could always skip the cream if you are watching your calorie intake, but it’s so worth it.

  • Pumpkin (Peeled & Chopped)
  • White Onion (Finely Chopped)
  • Chicken or Vegetable Stock
  • Single Cream
  • Cinnamon
  • Salt
  • Black Pepper
  • Butter
  • Chives (For Garnish)