Pumpkin and Bay Soup
Posted on October 16 2020
The leaves are starting to turn gorgeous shades of yellow, orange, red, purple and brown, which can only mean one thing, autumn is here. Pumpkins and squashes galore!
These autumn favourites can provide fun for the family and also make a great ingredient to add to tasty meals.
We love this recipe for an autumnal warming bowl of pumpkin and bay soup. Tasty and easy to make, what’s not to love!
1 onion (chopped)
2 carrots (chopped)
2 cloves of garlic
3 bay leaves
25g unsalted butter
2 tbsp olive oil
1 pumpkin (deseeded and chopped)
1 medium sized floury potato (chopped)
1 litre vegetable stock
100ml double cream
3 tbsp lightly roasted pumpkin seeds
1. In a large pan put half the olive oil, all the onions, carrots, garlic, bay leaves and butter. Cook for 10 minutes on a medium heat, until the vegetables are tender.
2. Add the pumpkin and potato to the pan and cook for a further 2-3 minutes.
3. Add the stock, season well with salt and pepper then bring to the boil.
4. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for a further 40 minutes until the pumpkin is really tender.
5. Pick out the bay leaves and blend the soup.
6. Add the cream and if the soup is a little thick add more stock. Season with salt and pepper again if needed.
7. Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds, roasting until they start to pop.
8. Pour the soup into bowls and serve with a swirl of cream and a sprinkle of the toasted pumpkin seeds.