A pumpkin is not just for Halloween, it makes deliciously silky soups like this too.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 6

Ingredients

  • 1 litre vegetable stock
  • 1 onion, chopped
  • 1.5kg pumpkin
  • 4 tablespoons chopped fresh coriander
  • 4 tablespoons crème fraîche or sour cream

Recipe method

1. Pour the stock into a saucepan; cover and bring to a boil. Meanwhile, chop the onion. Chop the pumpkin into 2cm (¾ inch) cubes, removing the seeds and skin.

2. Heat 1½ tablespoons olive oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened.

3. Add the pumpkin and the hot stock, then cover and bring to a boil over a high heat. Boil for 10 minutes, or until the pumpkin is soft.

4. Using a hand blender, purée the mixture until smooth. Season to taste with salt and freshly ground black pepper and stir in most of the coriander. Ladle into serving bowls and top each with a spoonful of crème fraîche. Sprinkle with a little more black pepper, garnish with the remaining coriander and serve.

Try something different…

For a touch of spice, add some of your favourite spices like cumin, coriander powder, cayenne, cinnamon or simple curry power when frying the onion. Also, you can replace the coriander with freshly chopped chives, or serve the soup sprinkled with grated nutmeg.

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