Pumpkin Soup with Double Cream
Lalkila Kitchen · Soups · Vegetarian · Main dishes · Vegetables · Western influenced
Pumpkin softens in stock before being blended with cream into a smooth soup. This is a stovetop preparation, with no roasting tray or seed topping. Use a sufficiently deep pan to leave room for the vegetables and the blending stage.
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 1 kg peeled, deseeded pumpkin or squash, cut into chunks
- 700 ml vegetable stock
- 150 ml double cream
- Salt and pepper to taste
Method
- Soften onions in oil without burning them. Add pumpkin and cook, stirring, until beginning to soften and colour.
- Pour in stock, season and simmer until pumpkin is very tender.
- Add cream and heat gently. Blend with an immersion blender, keeping its head submerged; alternatively cool before blending in batches. Reheat gently and adjust seasoning.
Cooking notes
The kilogram measure is for prepared flesh, so peel and remove seeds before weighing. A fork should pass easily into the pumpkin before blending. An immersion blender avoids moving a full pan of soup, but still needs care to prevent splashing. Double cream is part of the dish, so the vegetarian label does not imply a dairy-free recipe.
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Source and adaptation
Adapted from Barney Desmazery’s Pumpkin Soup, Good Food. Original recipe.
Selected vegetable stock and the soup component only. Omitted the source’s separate crouton-and-seed topping and its additional oil.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.