British cuisine: Pumpkin soup recipe easy

Pumpkin-soup-recipe-easy

You need to have this delightfully warming Pumpkin soup recipe easy in your little black book of dinners recipes. Serve with a swirl of cream.

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 6–8

Ingredients to make Pumpkin soup recipe easy

1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 garlic cloves
1 bay leaf
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin or butternut squash (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
1 medium-sized floury potato, such as Maris Piper, roughly chopped
1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
100ml/3½fl oz double cream
3 tbsp pumpkin seeds
salt and freshly ground black pepper

Method to prepare Pumpkin soup recipe easy.

Put the onion, carrots, garlic bay leaf, butter, and half the olive oil into a large pan. Cook over low–medium heat for about 10 minutes until the vegetables are tender but not colored.
Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
Pick out the bay leaf and blend the soup until smooth using a stick blender.
Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
Meanwhile, heat the remaining oil in a frying pan over medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
Ladle the Pumpkin soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.

Finally, I hope that you will like this Pumpkin soup recipe easy and tell us about this British dinner recipe