My best pumpkin soup

by Emma on May 31, 2011

in The Packed Lunch,Thinking Ahead,What's For Dinner?

Preparing pumpkins for 'My best pumpkin soup'

One of my favourite things about the colder months of the year is the array of soups available. It always inspires me when I see different ingredient combinations chalked onto the many Melbourne cafe’s specials boards.

I try to take that inspiration home to my kitchen, but I always seem to go back to this very favourite and no-fail recipe. The abundance of butternut pumpkins in the garden at this time of year also steers me towards this soup as well!

You will not find a tastier and simpler recipe than this one, my best pumpkin soup!

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My best pumpkin soup

A knob of butter
1/2 medium onion, chopped
350g butternut pumpkin, cut into chunks
100g sweet potato, cut into chunks
1 carrot, cut into chunks
4 cups chicken/vegetable stock
250g light cream cheese

Heat a medium-large saucepan on medium heat. Add butter and melt. Add the onion and fry, stirring, until onion has softened. Add in all the vegetables and stir around for a minute. Pour in the stock liquid. Bring to the boil and turn the heat down to low and simmer until all the vegetables are softened. An easy way to tell is if they squish when you press with a fork or spoon.

Take the saucepan off the heat. Separate the cream cheese into chunks and add to the soup. Let the cream cheese sit and melt into the soup for about 10 minutes. To save time you could leave you cream cheese out of the fridge to get to room temperature, or you could zap it in the microwave for a few seconds until it softens, but be careful not to melt it.

Once the cream cheese is soft within the soup mixture, get out your hand blender and blend until smooth. If you don’t have a hand blender then just pour it all into your regular blender.

Once you’ve created a smooth mixture, add some salt and pepper to taste and serve straight away! The soup will thicken on standing and is delicious the next day as well!

You can halve the cream cheese in this recipe if you want to reduce the amount of dairy but it does give the soup a great creamy flavour.

Serving suggestion: serve this soup with some warm crusty bread with lots of butter or cream cheese.

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