As anyone who has been reading my most recent blog posts knows, I don’t know an awful lot about Thanksgiving (having never celebrated it before), however when I think about this holiday I think about pumpkins! That, and my strange, unfounded fear of making pumpkin pie, is the reason that I searched out this recipe. I prepared it in advance of my Thanksgiving for Dummies event and it went down a treat on the day.
PUMPKIN SOUP INGREDIENTS:
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
*We served this soup with warm sweet corn muffins spread with cream cheese.
*Soup can be frozen and reheated for later use.