Pumpkin Soup with Crusty Bread
A silky, slow-simmered pumpkin soup finished with a swirl of rich cream and served alongside warm, thick slices of crusty bread.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large saucepan
- •Stick blender
- •Chef's knife
- •Chopping board
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 19 g
- carbs
- 52 g
- fibre
- 6 g
- protein
- 8 g
- calories
- 410 kcal
Instructions
- 1
Heat the olive oil and butter in a large saucepan over medium heat until bubbling.
- 2
Add the diced brown onion and cook for 5 minutes until soft and translucent.
- 3
Add the crushed garlic and ground nutmeg, cooking for 1 minute until fragrant.
- 4
Add the pumpkin chunks to the pot and stir to coat thoroughly in the aromatics.
- 5
Pour in the vegetable stock and season with sea salt and black pepper.
- 6
Bring the liquid to the boil, then reduce the heat to low.
- 7
Cover with a lid and simmer for 25 minutes until the pumpkin is tender.
- 8
Remove from the heat and blend with a stick blender until completely smooth.
- 9
Stir through the double cream and adjust seasoning with extra salt if needed.
- 10
Warm the bread slices in a moderate oven for 5 minutes and serve with the soup.
Chef's tips
Using Jap pumpkin (also sold as Kent pumpkin) yields a naturally sweet and balanced flavour. If you prefer a thinner consistency, stir in an extra splash of warm stock before serving.
Ingredient substitutions
- Jap pumpkin → butternut pumpkin or Queensland Blue pumpkin
- double cream → canned coconut cream for a dairy-free finish
- crusty white bread → gluten-free artisan loaf to make the meal gluten-free
Storage
Keep cooled soup in an airtight container in the fridge for up to 4 days or freeze without the cream for up to 3 months.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring frequently until piping hot throughout.
Common mistakes to avoid
- •Adding too much stock at the start, which makes the soup thin and runny rather than velvety.
- •Boiling the soup vigorously after adding the cream, which can cause the dairy to split.
- •Blending before the pumpkin is completely tender, leaving hard lumps in the finished puree.
Serving suggestions
Cooked Pumpkin Soup with Crusty Bread?
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