pumpkin soup recipe
Topped with Serriana olive oil
This pumpkin soup recipe is a delicious, warming, autumnal and winter soup. It's simple and quick. A one pot recipe. But you will need a food processor or handheld liquidiser. Feeds four as a light supper.
Pumpkin SouP Recipe - Method and ingredients
Step 1 - place in a large pan and fry until golden / soft
100 grams of bitter onions, and
100 grams of sweet (red) onions, or shallots or leeks
2 or 3 garlic cloves
40 grams of Serriana Olive Oil
Step 2 - peel, chop (medium size), add and fry gently for 20 minutes
600 grams of butternut squash (you can also use / mix with sweet potatoes)
add any strong leafed fresh herbs - such as rosemary (optional)
Step 3 - add vegetable stock and other herbs
400 grams of vegetable stock (or 400 grams of water with powered vegetable stock)
add salt, pepper, powered ginger (or a garam masala mix) and nutmeg (optional)
Step 4 - bring to the boil and then add
100 grams of oat milk (or almond milk or cows milk)
Step 5 - purée everything!
Just wizz it all together.
Step 6 - pour into a serving bowls (or directly to soup bowls) and sprinkle on top
a handful of pumpkin seeds
a drizzle of Serriana Olive Oil
a sprinkling of fresh soft leafed herbs such as thyme (optional)
If you like this pumpkin soup recipe, then make double - or as much as your pan will allow.
This pumpkin soup with Serriana Olive Oil makes a great left over dish for tomorrow.
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