- 2 tbsp olive oil
- 2 onions, chopped
- 1 pumpkin or squash, peeled, and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml Double cream
- 2tbsp Udo’s Oil Blend
- 1tbsp of Pumpkin seeds, chopped
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Add pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. The soup can now be frozen for up to 2 months.
To taste, i like to use Udo’s Oil Blend and handful of chopped pumpkin seeds. This home made soup is ideal for winter month to strengthen your immunity and health. It can be used as a snack or main meal. I like to eat it with warm rye bread toast and occasionally butter on it.
Don’t be afraid to be creative, next time you could add a carrot, or slice of ginger, or a potato… and to taste with coconut milk. I like to experiment and try a new things every time I am cooking 🙂
It is very easy to make – and I am sure that this pumpkin soup recipe will on my menu most of the winter days – not only because it is very easy to make but its delicious and healthy too!
If you prepare more it is very easy to share or just put it in your freezer. You can warm it up later when you will be short of time.