Pumpkin soup

⇐ Soups

Ingredients

you want about 2-3 times as much pumpkin as the other vegetables put together

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 - don't add too much, can easily add more but thickening a too thin soup is trickier. 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