Creamy Pumpkin Soup
Contains statutory allergens: Milk / dairy, Celery
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Ingredients (12)
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Instructions (6)
Peel, deseed, and dice the pumpkin into bite-sized cubes. Finely chop the onion and mince the garlic cloves.
Melt the butter in a large pot over medium heat. Sauté the chopped onion and minced garlic for 3–4 minutes until soft and fragrant.
Add the diced pumpkin, water, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer gently for about 18–20 minutes until the pumpkin is tender.
Puree the soup smooth with an immersion blender. Stir in the cream, ground nutmeg, salt, and black pepper. Simmer for another 2–3 minutes over low heat.
Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until lightly puffed and fragrant.
Ladle the hot pumpkin soup into bowls. Pipe or swirl sour cream into a spooky spiderweb pattern and garnish with toasted pumpkin seeds before serving.
