This soup is so delicious!  In Scotland we like to dunk about 4 slices of bread in the biggest bowl of soup you can get and slam it down quick without even tasting it!  Its kinda a tradition! lol .  With this soup – too much can be too filling because of the cream. We like a medium sized portion with a nice warm crusty roll or baguette – go ahead and add to the richness by putting butter on your roll and watch it melt with the heat – its DEVINE!

  • 1 kg pumpkin – deseeded, peeled and cubed – or you could use butternut squash
  • 2 onions chopped finely – I used 3 because they were really small
  • 3 tbsp olive oil
  • 700 mls Vegetable stock (or chicken) – I used 2 knorr vegetable cubes
  • 6 dashes of tabasco sauce
  • level teaspoon of chilli flakes
  • 150 mls double cream
  • salt and pepper
  1. Fry the onions in the oil in your soup pot until soft but not brown
  2. Add the pumpkin and fry until it changes colour – like almost golden (lighter)
  3. Add the stock, tabasco and chilli, bring to the boil and simmer for about ten minutes – the pumpkin should be soft by then
  4. Add the cream, bring back to the boil then blitz with a handblender – then serve – I however like to let it cool and put it in the fridge for a while to let all the flavours intensify, then take out and reheat what I need.

Enjoy x

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