There's nothing better than a creamy pumpkin soup that's healthy, rich, creamy, and so easy to make!
The best thing about pumpkin is that it has a really velvety texture in soup, and it's naturally vegan and gluten-free.
2 Tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1/2 tsp ground nutmeg
3 cups (750ml) chicken stock
2 cups (500ml) water
1/2 cup (125ml) cream
pumpkin seeds, toasted
dried cranberries (optional)
parsley leaves or basil, finely chopped
1. In a large saucepan over medium heat, heat oil. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and water, and bring to the boil. Reduce heat to low. Cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
2. Remove from heat and carefully blend, using an immersion blender or, in batches, transfer to a blender and whisk until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season.
3. Divide between 4 bowls and top with seeds, cranberries and parsley. Drizzle with extra oil.
''Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates