Creamy Butternut Pumpkin Soup

    Creamy Butternut Pumpkin Soup

    127saves
    50min


    52 people made this

    Vibrant orange and velvety smooth, this intensely flavoured soup is an absolute treat. The sharp flavour of the blue cheese sets off the sweet taste of the soup perfectly.

    Ingredients
    Serves: 4 

    • 1 butternut pumpkin, about 800 g, peeled, seeded and cut into chunks
    • 1 large carrot, peeled and thickly sliced
    • 1 red capsicum, seeded and chopped
    • 1 large onion, thinly sliced
    • 3 garlic cloves, crushed
    • salt and freshly ground black pepper
    • ⅓ cup cream cheese
    • 1 tablespoon finely snipped fresh chives
    • 1½ tablespoons chopped fresh flat-leaf parsley
    • TO SERVE
    • blue cheese, crumbled
    • sprigs of fresh flat-leaf parsley to garnish

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring 1 litre of water to the boil in a large saucepan. Add the pumpkin, carrot, capsicum, onion, garlic and a pinch of salt, then cover and cook gently for 30 minutes, or until the vegetables are tender.
    2. Take the pan off the heat to allow the mixture to cool slightly. Tip the cooled mixture into a blender or food processor and purée until smooth. Add the cream cheese and blend once more.
    3. Return the soup to the pan, stir in the herbs and reheat gently. Season to taste. Serve the soup with little pieces of the blue cheese scattered over the top and garnish with sprigs of parsley.

    cook's tips

    • Don't throw out the pumpkin seeds: wash carefully, toast in a lightly oiled frying pan and sprinkle over a salad.
    • The cream cheese can be either full-cream or reduced-fat. For extra flavour, use one that is flavoured with herbs.

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    Reviews (6)

    Nicola76
    9

    Altered ingredient amounts. I added bacon and garlic to give it a boost. Delicious - 17 Mar 2009

    Nicola76
    8

    Delicious and extremely easy, the cream cheese was a great idea as I added light Phili to keep the kilos off. I also added bacon and garlic to give it a boost the second time round. - 17 Mar 2009

    1

    We love pumpkin soups, and this one is definitely our favourite this season. The kids aren't too fond of blue cheese, but that's easily fixed. Barely need to wash the soup bowls afterwards. - 14 Apr 2013

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