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Includes
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recipe image Pumpkin Soup

Pumpkin Soup

Pumpkin Soup

  • Prep time
    10 minutes
  • Ready in
     
    55 minutes
  • Servings
    8 portions
  • Difficulty
    Easy

Ingredients

  • 30 grams Flora Buttery
  • 1 tbsp vegetable oil
  • 1 large onion peeled roughly chopped
  • 1 garlic clove sliced
  • 2 carrots peeled and roughly chopped
  • 1 medium pumpkin deseeded peeled and roughly chopped
  • 2 vegetable stock cube dissolved in 1L boiling water
  • 200 mL Elmlea double cream plus extra for drizzling
  • sourdough to serve

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Heat the Flora Buttery and oil in a large saucepan, add the onion and garlic, cover with a lid and leave to sweat for 15mins, stirring occasionally until soft and translucent.
  2. Add the carrot, pumpkin and stock, bring to the boil and simmer for 40-45mins until the vegetables are tender. Blend until smooth with a stick blender, add the Elmlea Double, blend again and season to taste with sea salt and black pepper.
  3. Divide the soup between bowls and drizzle a spiral of cream in the bowl. Use a cocktail stick to connect the swirls to make a spider’s web and serve with a slice of sourdough bread.
TIPS: This soup is also delicious served with a sprinkle of pumpkin seeds