Spiced Pumpkin Soup

Pumpkin Soup
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins chopped into chunks
  • 700ml vegetable stock 
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
 Black Bramble Dinner Set 
  • Heat 2 tbsp oil in a large saucepan, then gently cook the onions for 5 mins,until soft and clear.
  • Add 1kg peeled, deseeded and chopped pumpkin, cook for for 8-10 mins, stirring occasionally.
  • Pour the stock into the pan, and season with salt and pepper.
  • Bring to the boil, & simmer for 10 mins until the squash is soft.
  • Pour the cream into the pan, bring back to the boil, then purée with a hand blender.
  • While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into croutons.
  • Heat the remaining 2 tbsp olive oil in a frying pan, and fry the bread until it starts to become crisp.
  • Taste for seasoning and serve!