Soup weather is almost here (although if you’re me, every weather is soup weather – even in summer!) and pumpkin is one of the easiest to get the family to eat.
Butternut pumpkin can be a bit on the delicate side of flavoured, so do feel free to bump it up with some rich stock, or by roasting it before pureeing.
Print Recipe Butternut Pumpkin Soup
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In a large heavy-based pot, saute the onion over medium heat in a little oil until browned.
Add the garlic and saute 1 minute.
Add the chopped pumpkin and potato, and the stock. Bring to a boil.
Turn the heat down to a simmer and leave to cook until pumpkin and potato are soft.
Blend with a stick blender until smooth.
Add the cream and taste for seasoning. Serve with your favourite toppings and some crusty bread.