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Pumpkin soup with topping on white plate

Autumnal Pumpkin Soup

Pumpkins aren't just for carving. Cook yourself up a warming autumnal Pumpkin Soup, with our twist on a classic recipe.
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Course Soup

Ingredients
  

  • 2 tbsp Olive Oil
  • 2 Onions Finely chopped
  • 1 kg Pumpkin, Peeled, deseeded and chopped into chunks
  • 700 ml Vegetable or chicken stock
  • 150 ml McQueens Double Cream

For the Croutons

  • 2 tbsp Olive Oil
  • 4 slices Wholemeal bread Crusts removed
  • 1 Handful Pumpkin Seeds

Instructions
 

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5mins, until soft but not coloured.
  • Add 1kg pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour 150ml of McQueens double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve.
  • To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
  • Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
  • Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.
  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want