W L
PUMPKIN SOUP
Pumpkin soup in the autumn is something that never gets old . It ' s healthy , super creamy , and keeps you cosy . Some squashes will take longer than others to cook , so be sure to keep the simmer going until the squash is completely softened and fork-tender for the creamiest soup texture .
INGREDIENTS
• 1 tbsp . extra-virgin olive oil
• 1 large onion , coarsely chopped
• 1 ( 1.8kg .) pumpkin
• 4 cloves garlic , crushed
• 1 l low-salt chicken or vegetable stock
• Salt
• Freshly ground black pepper
• 120 ml double cream , plus more for garnish ( optional )
METHOD
• In a heavy soup pot or casserole dish over medium heat , heat oil . Add onion and garlic and cook until golden .
• Meanwhile , halve , peel , and scrape out seeds of the pumpkin . Cut into chunks .
• Add pumpkin chunks and stock to pot . Season with salt and pepper . Bring to a boil , uncovered , then reduce heat to a simmer . Simmer until pumpkin is fork-tender , about 30 minutes .
• Remove pot from heat and , using an immersion blender , blend mixture until smooth . ( Alternatively , let soup cool , then blend in a blender .) Stir in cream and season to taste .
• To serve , ladle soup into bowls , add a swirl of cream , and garnish with pepper . wirrallife . com 27