Pumpkin Soup Recipe

Starter
easy
4
1 hour 10 minutes

PT1H10M

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

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Ingredients

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Metric

Imperial

500g of organic pumpkin
1 bunch of thyme, finely chopped
1 large onion, finely chopped
75g of unsalted butter, diced
500ml of chicken stock
oil
salt
pepper
crusty bread

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Blender

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

500g of organic pumpkin
1 bunch of thyme
75g of unsalted butter

Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.

1 large onion
500ml of chicken stock
oil

Blend until completely smooth in a high powered blender. Pass through a fine sieve and adjust the seasoning

salt
pepper

Serve the hot soup with some crusty bread

crusty bread

First published in 2015

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Robert Thompson

Robert Thompson's cooking is full of character and classical skill.

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