Pumpkin Soup
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A silky, warming pumpkin soup with roasted garlic and sage, finished with a drizzle of cream and toasted seeds for satisfying texture.
Ella x
Ingredients
- 800 gpumpkin(peeled, seeded, and cubed)
- 1onion(roughly chopped)
- 4garlic cloves(whole)
- 1000 mlvegetable stock
- 200 mlcoconut milk
- 8fresh sage leaves
- 30 mlolive oil
- 50 gpumpkin seeds(for topping)
- 1 tspsea salt
- ½ tspblack pepper
- ½ tspnutmeg(ground)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and whole garlic cloves, cooking for 5 minutes until the onion softens and becomes translucent.
Tip: Don't let the garlic brown; it will become bitter.
- 2
Add the cubed pumpkin to the pot and stir well to coat with the oil. Cook for 8 minutes, stirring occasionally.
Tip: Roasting the pumpkin slightly before adding liquid deepens the flavour.
- 3
Pour in the vegetable stock and bring to a gentle boil. Add the fresh sage leaves, then reduce heat and simmer for 20 minutes until the pumpkin is very tender and easily breaks apart with a spoon.
Tip: The pumpkin should be completely soft for a silky soup.
- 4
Remove from heat and stir in the coconut milk. Season with sea salt, black pepper, and nutmeg.
Tip: Taste and adjust seasoning to your preference.
- 5
Using an immersion blender, blend the soup until completely smooth and creamy. If you prefer a chunkier texture, blend only half of it.
Tip: For extra smoothness, you can strain the blended soup through a fine sieve.
- 6
Toast the pumpkin seeds in a dry frying pan over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
Tip: Watch them closely as they burn quickly; remove when they start to pop slightly.
- 7
Ladle the soup into bowls and top each serving with a handful of toasted pumpkin seeds. Drizzle with a little olive oil or cream if desired.
Tip: A crème fraîche swirl adds elegance and richness.
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