Benecol® Pumpkin Soup
Soup season is back. Why not try our quick and easy Pumpkin Soup recipe, perfect for cold evenings.
Makes 4
Preparation time
Ingredients
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1small pumpkin
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1onion
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2cloves of garlic, minced
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1carrot, chopped
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11 celery stalk
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4cups vegetable stock
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1teaspoon ground cinnamon
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1/2teaspoon ground nutmeg
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2tablespoons olive oil
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salt and pepper to taste
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1teaspoon creme fraiche
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Toasted pumpkin seeds (for garnish, optional)
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2slices of brown bread
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10g
Method
- Start by preparing the pumpkin. Cut it in half, remove the seeds and pulp, and peel the skin. Then, cut the pumpkin into small cubes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté them for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add the pumpkin to the pot and continue to sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable stock, ensuring that it covers all the vegetables. If needed, you can add a bit more water to cover them completely. Bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the pumpkin and other vegetables are tender. - Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches to blend until smooth.
- Return the pureed soup to the pot and place it over low heat. Stir in the ground cinnamon, ground nutmeg, and season with salt and pepper to taste.
- Let the soup simmer for an additional 5-10 minutes.
- Serve the pumpkin soup hot, top with a teaspoon of creme fraiche, garnish with toasted pumpkin seeds for extra flavour and a bit of crunch and 2 slices of brown bread with Benecol® buttery bread.
Products used in this recipe
