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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
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Ingredients
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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
SAVE RECIPE
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
- 500g of organic pumpkin
- 1 bunch of thyme
- 75g of unsalted butter
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.
- 1 large onion
- 500ml of chicken stock
- oil
4
Serve the hot soup with some crusty bread
- crusty bread
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