Nothing beats a traditional pumpkin soup recipe. Add some croutons for texture, and you’ve got classic comfort food fare.
1 tbs olive oil
1 onion, chopped
2 garlic cloves, chopped
600g butternut pumpkin, chopped
2 carrots, chopped
1 L (4 cups) vegetable stock
1 tbs fresh thyme leaves
2 tbs olive oil, extra
1 cup torn pieces of sourdough bread
2 tablespoons cream or natural yoghurt
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 4 minutes or until softened.
- Add pumpkin, carrot, stock and thyme leaves and bring to the boil. Reduce heat and simmer, covered for 25-30 minutes or until vegetables are tender.
- Using a stick blender or food processor, process soup until smooth. Season with salt and pepper.
- Heat extra olive oil in a small frying pan. Add bread croutons and cook stirring for 1-2 minutes or until golden. Serve soup swirled with cream or yoghurt and topped with croutons.