Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
Extra Toppings
- garlic bread (to serve)
- 1/3 cup shaved smoked cheddar
- 2tablespoons chives
Soup Base
- 1 cup thickened cream
- 2 celery stalks, sliced
- 1 brown onion, chopped
- 1kilograms Jarrahdale pumpkin, cut into 5cm pieces
- 1L salt-reduced vegetable stock
- 2tablespoons olive oil
- 2 garlic cloves, minced
Description
Sweet, creamy and easy to make, this pumpkin soup recipe will be a popular winter meal for your family. For extra flavour, serve with smoked cheddar on top.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until vegetables have softened.
Step 2 of 3
Add pumpkin, then stir in stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until pumpkin is very soft.
Step 3 of 3
Remove pan from heat and allow to cool. Using a stick blender, blend until smooth, then return to low heat and bring to a simmer. Stir through cream and season. Ladle soup into bowls and top with cheese and chives. Serve with garlic bread.
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