My girls love this dish; it’s probably one of their favourite soups!
We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy.
However, when I do plan ahead to make this soup, I always use the recipe below.
I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love the Philadelphia Cream for Cooking.
1 tablespoon olive oil
1 large onion
2 garlic cloves
1kg butternut pumpkin
1 litre of chicken stock (or vegetable)
1/3 cup sour cream (+ extra for serving)
2 tablespoons finely chopped chives