Pumpkin soup

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

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
discover more:
share recipe:

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

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