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Karen's Creamy Pumpkin Soup with Wholemeal Croutons
This recipe is definitely one to remember when pumpkins are in season. There’s nothing better than picking your own pumpkin from your local farm & creating this delicious warming soup. Creamy, healthy & wholesome – it makes a lovely lunch, tasty starter or light supper.
Serves: 8
Cook & preparation time time: 30
Ingredients
- 2 tablespoons of olive oil
- 2 onions finely chopped
- 1kg pumpkin chopped
- 700ml vegetable or vegan stock
- 150ml single cream or substitute
- 2 tablespoons of Karen’s Spicy Marinade
- 4 slices bread cut into squares
- Crushed garlic
- Salt & pepper
- Chopped fresh coriander (optional)
- Fry light or similar
Method
Here is a link to show you how to prepare your pumpkin first: https://www.youtube.com/watch?v=JCO_9bwo6VA
Heat the olive oil or substitute in a large pan & add the onion, cook for 5 minutes then add the pumpkin & cook for a further 10 minutes. Add stock then bring to a slow boil, simmer for ten minutes until the pumpkin is soft now add the cream or your chosen substitute & marinade then using a blender, purée til there are no lumps. Taste & season if needed.
For the croutons heat the fry light in frying pan, add garlic, salt, pepper & coriander then add the bread … fry until crisp. I used seeded wholemeal & it was delicious!
NOTES
When not in season, try replacing the pumpkin with sweet potato for a delicious alternative
Method
Here is a link to show you how to prepare your pumpkin first: https://www.youtube.com/watch?v=JCO_9bwo6VA
Heat the olive oil or substitute in a large pan & add the onion, cook for 5 minutes then add the pumpkin & cook for a further 10 minutes. Add stock then bring to a slow boil, simmer for ten minutes until the pumpkin is soft now add the cream or your chosen substitute & marinade then using a blender, purée til there are no lumps. Taste & season if needed.
For the croutons heat the fry light in frying pan, add garlic, salt, pepper & coriander then add the bread … fry until crisp. I used seeded wholemeal & it was delicious!
NOTES
When not in season, try replacing the pumpkin with sweet potato for a delicious alternative
Ingredients
- 2 tablespoons of olive oil
- 2 onions finely chopped
- 1kg pumpkin chopped
- 700ml vegetable or vegan stock
- 150ml single cream or substitute
- 2 tablespoons of Karen’s Spicy Marinade
- 4 slices of bread cut into squares
- Crushed garlic
- Salt & pepper
- Chopped fresh coriander (optional)
- Fry light or similar
