Pumpkin Soup  & Parmesan Croutons

A treat on a chilly day!







2 Onions finely chopped
1kg pumpkin (or squash) - peeled, de-seeded and cubed
700ml vegetable stock

3cm grated ginger peeled and finely grated

3 garlic cloves - peeled and chopped

1/2 tsp cumin powder
142ml double cream

1 tbsp olive oil


To Serve


Chopped coriander

Parmesan Croutons (see below)



·         In a large saucepan, gently sauté onions in olive oil until soft, add garlic and ginger and cook for a further couple of minutes

·         Add cumin powder

·         Add the pumpkin to the pan, stir into the onion mix and cook for 5 minutes

·         Pour stock over squash mix and bring to the boil

·         Cook for 10 - 15 mins until squash is soft

·         Remove from heat and blitz with a stick blender until smooth

·         Return to heat and add cream, stir gently until nearly boiling

·         Serve in warm bowls with chopped coriander sprinkled on top


You can buy or make croutons - if making cut bread into cubes, place on oven tray (greased with olive oil) sprinkle olive oil over and finely grated parmesan. Roast in oven for 5 - 10 mins till golden brown, turning croutons once.




Use up stale bread to make croutons. You can make them ahead and store in an airtight box. If you prefer a healthier version of this soup - take out the cream and add more stock



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© Caroline James Author