The Best Creamy Butternut Pumpkin SoupVeg
Warm up with the best creamy pumpkin soup! This quick, budget-friendly recipe combines roasted butternut pumpkin, aromatic garlic, onion, and earthy celery for a rich, savory flavor profile. With a perfect, velvety consistency, it is the ultimate comfort food for cold days. Simply simmer your fresh ingredients in vegetable stock, blend until smooth, and stir in double cream for extra indulgence. Garnish with a fresh grating of nutmeg and spring onions for a sophisticated, cozy finish.
Ingredients
1.2 kg of Butternut Pumpkin (Squash)
2 nos. Carrot (sliced)
2 stalks of Celery (sliced)
2 cloves Garlic (chopped)
2 nos. of Brown onions (roughly chopped)
1 no. Spring Onion Greens
1.2 Litres of Vegetable stock
150 ml of Double cream
2 tbsp Olive oil
to taste Sea Salt
to taste White Pepper
To serve : Grated nutmeg, extra cream, and toasted bread
Instructions
Step 1— Prepare the Vegetables
1
Peel and thinly slice the carrots. Save any scraps for stock.
2
Thinly slice the celery stalks.
3
Thinly slice the garlic cloves; no need for precision as the soup will be blended.
4
Peel the brown onions, slice into quarters, and roughly chop.
5
Prep the butternut pumpkin by scooping out the seeds and pulp.
6
Peel the skin, then slice the pumpkin into even-sized pieces to ensure they cook at the same rate.
7
Thinly slice the green part of the spring onion on an angle for garnish.
Step 2— Sauté the Base
1
Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat.
2
Add the carrots, celery, garlic, and onions. Sauté for 5 to 6 minutes, stirring frequently to soften the vegetables without letting them brown.
3
Add the diced pumpkin and cook for another 6 minutes, continuing to stir frequently to maintain a bright color.
Step 3— Simmer
1
Pour in the vegetable stock and bring the mixture to a boil.
2
Once boiling, reduce the heat to medium-low. Simmer for 6 to 7 minutes, or until the pumpkin is tender enough to break apart easily with a spoon.
Step 4— Blend and Finish
1
Remove the pot from the heat. If using a standard blender, allow the soup to cool for 15 to 20 minutes before blending to avoid damaging the equipment.
2
If using an immersion blender, you may proceed immediately.
3
Blend the soup until it is completely smooth.
4
Stir in the heavy cream (or coconut milk for a vegan alternative) until fully combined.
5
Season with sea salt and ground white pepper to taste.
Step 5— Serve
1
Toast your bread until crisp.
2
Ladle the soup into bowls. Drizzle a small amount of cream over the top for a decorative pattern.
3
Grate a small amount of fresh nutmeg over each bowl for aroma and flavor, then garnish with the sliced spring onions.
4
Serve hot with the toasted bread.
