A smooth, velvety soup of pumpkin, onion and garlic, finished with cream and nutmeg. Serves 4.
1piece
2clove
30g
1,000ml
100ml
1pinch
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1,000g | 1 small pumpkin | — | ||
| 2 | | 1piece | — | — | |
| 3 | | 2clove | — | — | |
| 4 | | 30g | — | — | |
| 5 | | 1,000ml | — | — | |
| 6 | | 100ml | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1pinch | — | — |
Lay the pumpkin on the chopping board.
Cut it into wedges, scrape out the seeds with the spoon and cut away the skin.
Lay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Put the butter in the large saucepan.
Unsalted butter · 30 g
Melt it over a medium heat.
Add the onion and garlic and fry for about 8 minutes, stirring now and then, until soft.
Pour in the stock.
Vegetable stock · 1,000 mlBring to the boil, then simmer for about 25 minutes, stirring now and then, until the pumpkin is very soft.
Take the pan off the heat and blend with the stick blender until completely smooth.
Pour in the cream.
Double cream · 100 mlAdd a pinch of nutmeg.
Ground nutmeg · 1 pinchAdd the salt.
Salt · 1 tspAdd a pinch of pepper and warm through over a low heat for 1 minute, stirring.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 g | | Lay the pumpkin on the chopping board.⏱ 10sResultPumpkin |
| 2 | Pumpkinstep 1 | | Cut it into wedges, scrape out the seeds with the spoon and cut away the skin.⏱ 4 minResultPumpkin wedges |
| 3 | Pumpkin wedgesstep 2 | | Cut the flesh into 3 cm chunks.⏱ 3 minResultPumpkin chunks |
| 4 | Pumpkin chunksstep 3 |  | Put them in the mixing bowl.⏱ 15sResultPumpkin chunksused in step 16 |
| 5 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 6 | White onionstep 5 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 7 | Halved white onionstep 6 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 8 | Chopped onionstep 7 |  | Put it in the small bowl.⏱ 10sResultChopped onion |
| 9 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 10 | Garlicstep 9 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 12 | Finely chopped garlicstep 11 | | Add them to the bowl.⏱ 10sResultOnion and garlicused in step 15 |
| 13 | 30 g | | Put the butter in the large saucepan.⏱ 10sResultUnsalted butter |
| 14 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 15 | Onion and garlicstep 12 | | Add the onion and garlic and fry for about 8 minutes, stirring now and then, until soft.⏱ 8 minResultSoft onion and garlic |
| 16 | Pumpkin chunksstep 4 | | Add the pumpkin and stir for 1 minute.⏱ 1 minResultPumpkin and onion |
| 17 | 1,000 ml | | Pour in the stock.⏱ 15sResultPumpkin and stock |
| 18 | — | | Bring to the boil, then simmer for about 25 minutes, stirring now and then, until the pumpkin is very soft.⏱ 25 minResultTender pumpkin soup base |
| 19 | — | | Take the pan off the heat and blend with the stick blender until completely smooth.⏱ 1 min 30sResultSmooth pumpkin soup |
| 20 | 100 ml | | Pour in the cream.⏱ 10sResultCreamy pumpkin soup |
| 21 | 1 pinch | | Add a pinch of nutmeg.⏱ 5sResultPumpkin soup with nutmeg |
| 22 | 1 tsp | | Add the salt.⏱ 5sResultSalted pumpkin soup |
| 23 | 1 pinch | | Add a pinch of pepper and warm through over a low heat for 1 minute, stirring.⏱ 1 minResultSeasoned pumpkin soup |
| Total Time | 46 min | ||
| Nutrient | Per serving |
|---|---|
| 284kcal | |
| 5g | |
| 16g | |
| 9g | |
| 28g | |
| 6g | |
| 2g | |
| 2,591mg |
A smooth, velvety soup of pumpkin, onion and garlic, finished with cream and nutmeg. Serves 4.
What you’ll doYou will soften onion and garlic in butter, simmer pumpkin in stock until very soft, then blend it smooth and finish with cream and nutmeg.
