- 1 pint vegetable stock
- 1 medium Pumpkin
- Fresh Parsley
- 1 medium Onion
- Sprig of fresh Thyme
- 1 clove Garlic
- 120 ml whipping cream
- Salt and Pepper
- Cut the pumpkin into wedges and drizzle with oil. Roast until golden and soft. Scoop out into a blender
- Saute the onion and garlic and add to the blender
- Boil a pint of water and add the stock cube (or your own homemade stock). Add this to the blender too
- Blend on high until smooth. Add the whipping cream a little at a time.
- Transfer to a pan and add the Parsley, Thyme, salt and pepper to taste.
- Serve warm with a good hunk of bread
I am SO going to try this out!
This sounds delicious- and its similar to how i make mine- except I add a tablespoon of red curry paste and I use a bamix to pureeIts so delicious isn’t it!
I love this soup.
I also add some chopped red chicory (it’s radicchio, it’s in season right now and I grow it in my garden) in the latest minutes of cooking.
PS: you have a very nice blog.
With kids especially, it’s fun to serve pumpkin soup in a pumpkin shell. When you are done dinner, this second pumkin call still be cooked and used to make pumpkin pie or muffins or the likes. Thanks for the recipe.
I agree with Matthew that this would be great with a hit of curry; but I wonder if that would clash with the thyme?