French Apple Tart

Pumpkin Soup

Pumpkin soup


Serves 4

Prep Time

10 minutes

Total Time

50 minutes


  • 1 tbsp. extra-virgin olive oil

  • 1  large onion, coarsely chopped

  • 1  (1.8kg.) pumpkin

  • 4  cloves garlic, crushed

  • 1 litre low-salt chicken or vegetable stock

  • Salt

  • Freshly ground black pepper

  • 120 ml double cream, plus more for garnish (optional)


  1. In a heavy soup pot or casserole dish over medium heat, heat oil. Add onion and garlic and cook until golden.
  2. Meanwhile, halve, peel, and scrape out the seeds of the pumpkin. Cut into chunks.
  3. Add pumpkin chunks and stock to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. 
  4. Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. 
  5. To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

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