Step aside your tin of Campbell’s Chunky Steak & Potato Soup, we’ve tracked down a pumpkin soup that tastes better than three packets of Mi Goreng at 2am after a Thursday night ‘wine’ with your mates.
Packed full of veggies that aren’t covered in tempura batter (a refreshing change), this little dish almost definitely has healing properties.
Here’s how to make the best pumpkin soup in the world.
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 leek, finely sliced (white part only)
- 1 garlic clove, crushed
- 1/2 tsp of ground coriander
- 1 tsp ground cumin
- 1/2 tsp of freshly grated nutmeg
- 1kg of peeled pumpkin, diced
- 1 big potato, peeled and diced
- 1 litre of chicken or vegetable stock
- 1/2 cup of thin cream
- Heat oil in a large saucepan over low heat. Add the onion and leek and cook for a couple of minutes until both have softened but haven’t changed colour.
- Add garlic and spices and cook for thirty seconds, don’t stop stirring. Add pumpkin, potato and stock and bring to the boil. Turn the heat down, cover and simmer for half an hour before letting it all cool and bit and blending it.
- Return the soup to the stovetop, stir through cream and reheat it to desired eating temp. Season your soup and add a little more nutmeg if it tickles your fancy.
- Divide out the soup into bowls and serve with half a sliced loaf of sourdough.
Want to make something else? Check out all of our other recipes here.
Image credit: Irina