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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
  • 1
    small pumpkin
  • 1
  • 2
    cloves of garlic, minced
  • 1
    carrot, chopped
  • 1
    1 celery stalk
  • 4
    cups vegetable stock
  • 1
    teaspoon ground cinnamon
  • 1/2
    teaspoon ground nutmeg
  • 2
    tablespoons olive oil
  • salt and pepper to taste
  • 1
    teaspoon creme fraiche
  • Toasted pumpkin seeds (for garnish, optional)
  • 2
    slices of brown bread
  • 10g
  1. 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.
  2. 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.
  3. Add the pumpkin to the pot and continue to sauté for another 5 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. 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.
  7. Let the soup simmer for an additional 5-10 minutes.
  8. 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