Best pumpkin soup recipe

I made pumpkin soup for lunch this week and it was delish 😋

Too much sour cream though do you think? 🤔

Who am I kidding, there’s no such thing 😁

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This is how I made my soup:

:: Fiona’s Pumpkin Soup recipe ::

Roughly chop:

1 onion
1 peeled carrot
1-2 sticks of celery

Throw chopped vegetables into a big soup pot with a Massels chicken stock cube and a big bloop of oil (about 3 tablespoons). I have both extra virgin olive oil and cold-pressed extra virgin rapeseed oil in my kitchen (‘The Good Oil’ brand here in New Zealand) and use them interchangeably. I use Massels stock cubes because they gluten-free and have a nice taste.

I made my soup on top of our woodburner, but if I did it on the stove I’d have the heat on low-mid. Stir everything around so that the stock cube melts and let it all sweat rather than fry.

Add big chunks of pumpkin and stir everything together. At this stage I’d usually add water and simmer the vegetables, but it was bubbling so nicely in the oil that I left it as is. After a bit, maybe twenty minutes, the pumpkin was soft and only then did I add hot water from the kettle. I kept adding a bit more until the immersion blender could do a good job. You can always add more liquid, but a too-liquidy soup is no fun.

After it was well-blended with the immersion blender, I served myself a bowl and added salt and pepper with a giant spoonful of sour cream.

If you try my recipe I hope you enjoy it! I generally make things up in the kitchen and this soup was no exception. If I haven’t explained anything well enough, please let me know and I can clarify.