Pumpkin soup

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This simple pumpkin soup recipe from chef Robert Thompson will go a long way to banishing any winter blues. The smooth and creamy taste is achieved through baking the pumpkin in foil parcels with thyme and butter.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1
Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 190˚C/ Gas mark 5 for an hour or until the pumpkin is soft
2
Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.
3
Blend until completely smooth in a high powered blender. Pass through a fine sieve and adjust the seasoning
4
Serve the hot soup with some crusty bread
  • crusty bread
First published in 2015
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Robert Thompson's cooking is full of character and classical skill.

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