Pumpkin and Vegetable Soup

    1 hour 10 minutes

    This is a thick creamy soup where the pumpkin is joined by carrots, onion and potato before finally having creme fraiche added to serve.

    38 people made this

    Serves: 4 

    • 1 pumpkin (approx 1.2kg)
    • 30g butter
    • 1 onion, finely diced
    • 4 potatoes, peeled and diced
    • 2 carrots, peeled and diced
    • 3 cups (750ml) water
    • 1 pinch salt and freshly ground black pepper, to taste
    • 3 tablespoons stock powder
    • 150ml creme fraiche

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Quarter the pumpkin then remove the seeds and the fibres. Cut the pumpkin quarters into slices, remove the peel and dice the flesh.
    2. Heat some butter in a large saucepan and fry the onion until translucent. Add the potatoes, carrots and water then bring to the boil. Lightly salt, cover and simmer on a low heat for 40 minutes.
    3. Puree with a hand blender and season with stock powder and pepper. Stir in the creme fraiche to serve.

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