Pumpkin soup

⇐ Soups

Ingredients

1 butternut squash - or equivalent amount of pumpkin - peeled and cut into chunks

1 medium onion, peeled and finely chopped

200g potatoes, peeled and chopped

200g carrots, peeled and chopped - optional

1l vegetable stock - or less for a thicker soup

100ml cream - optional

salt, ground black pepper, a little ground nutmeg

½ tsp chilli flakes optional - my addition

25g butter

Method

1. Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without browning
2. Add the potato, carrots and pumpkin, chilli flakes, stir well and add vegetable stock. Bring to the boil, cover and reduce heat and simmer for 20 minutes or so until vegetables are tender.
3. Allow to cool a little and blend smooth in a liquidiser or food processor. Pass through a sieve, stir in cream, season to taste and heat through again without boiling.

adapted from Book of Soups New Covent Garden Soup Co.

or butternut squash soup

Butternut squash soup