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Rachel Khoo's Pumpkin Soup

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Rachel Khoo's smooth pumpkin soup with Chantilly cream, onion confit and pumpkin seeds

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  • Serves 4

Ingredients

  • 1kg chestnut pumpkin, pumpkin or butternut squash, chopped into large pieces (reserve the seeds)
  • 4 cloves of garlic, unpeeled and left whole
  • 2 tbsp olive oil
  • salt
  • 1 large onion, peeled and finely sliced
  • 1 tbsp butter
  • 1 litre hot vegetable stock
  • freshly ground pepper
  • 100ml whipping cream

Preparation

This lovely French pumpkin soup recipe is a delicious shade of autumnal orange. You can decide for yourself, whether to use chestnut pumpkin, pumpkin or butternut squash, as they all taste good with this recipe. Serve the soup with some whipped cream and scatter caramelized onion and pumpkin seeds on top for an impressive starter or lunch. Have a look at our website for more great soup recipes: we’ve got something for every budget and all occasions.

HOW TO MAKE RACHEL KHOO'S PUMPKIN SOUP
  1. Preheat the oven to 180°C. Arrange the pumpkin, garlic and about half of the pumpkin seeds on a baking tray. Toss with the oil and a pinch of salt. Roast for 30 minutes or until tender
  2. Leave to cool and then scoop out the flesh from the pumpkin pieces into a pot and discard the skin. Squeeze out the garlic flesh from their skins and add to the pot
  3. Clean the seeds of any strands of pumpkin and place in a separate pan with the onion and butter. Fry over a medium heat for about 10 minutes, stirring occasionally, until the onion begins to caramelize
  4. Meanwhile, finish the soup by adding the hot stock to the pumpkin and garlic. Blend until smooth using a stick blender, then taste and season with salt and pepper
  5. Whip the cream with a pinch of salt and plenty of black pepper, to taste. Ladle the soup into serving bowls and top with the whipped cream and the caramelized onions and pumpkin seeds.
Taken from My Little French Kitchen by Rachel Khoo (£20; Penguin Group)