As the leaves turn golden and the air grows crisp, there’s no better time to cozy up with a warm bowl of soup. While many autumn soup recipes feature sweet potato or butternut squash, consider venturing beyond the usual and embrace the humble pumpkin. This low-fat, nutrient-dense member of the gourd family is readily available this time of year, making it a perfect ingredient for a delicious soup. And what better way to enjoy pumpkin than blended into a creamy soup, topped with homemade croutons and a generous helping of cheese?
The recipe creators at Primula suggest their Cheesy Pumpkin Soup, a truly comforting dish with a sweet and creamy twist. It’s not only delicious but a brilliant way to reduce food waste and save some money after Halloween! This recipe is surprisingly quick, requiring only 15 minutes of prep time and one hour of cooking.
Here’s what you’ll need:
Ingredients:
* 2 tbsp olive oil
* 1.5 white onions, diced
* 1 carrot, sliced
* 1 potato, diced
* 500g pumpkin, diced
* 1/4 tsp cumin
* 1 tsp smoked paprika
* Pinch of turmeric
* Pinch of nutmeg
* 1/2 tsp brown sugar
* 1 bay leaf
* Primula Mature Cheddar (1 tube)
* 500ml vegetable stock
* 180g bread, cut into cubes
* 80ml olive oil
* 2 garlic cloves
* 1 tbsp fresh parsley, chopped
* Coriander, chopped
* 1 tbsp pumpkin seeds (shop-bought or homemade)
* 1 tbsp spring onion, chopped
* Primula Light Cheese (optional, for garnish)
Instructions:
1.
Get Started:
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion, carrot, potato, and pumpkin. Cook for 2-3 minutes. Season with brown sugar, nutmeg, cumin, smoked paprika, and turmeric.2.
Soften and Brown:
Continue cooking the vegetables for another 3-4 minutes, stirring occasionally, until they soften and turn slightly brown.3.
Add Stock and Simmer:
Pour the vegetable stock over the vegetables, add the bay leaf, and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes.4.
Make the Croutons:
Preheat your oven to 180°C fan. Place the bread cubes in a large bowl and set aside. In a small saucepan, heat the olive oil and garlic over medium heat until the garlic turns golden and fragrant (about 4-5 minutes). Be careful not to burn the garlic, as it will change the taste. Remove the garlic from the oil. Drizzle the oil over the bread cubes, toss to coat, and spread them on a baking sheet. Bake for 10 minutes or until golden, flipping occasionally. Remove the bread cubes from the oven, return them to the bowl, toss with parsley, season to taste, and set aside to cool.5.
Blend the Soup:
Once the vegetables are cooked, season the soup to taste, remove the pan from the heat, and blend the soup until smooth. Return the blended soup to the pan and simmer over medium heat. Stir in one tube of Primula Mature Cheddar. Warm for 2-3 minutes.6.
Serve and Enjoy:
Serve the soup hot and garnish with homemade croutons, pumpkin seeds, coriander, spring onion, and a dollop of Primula Light Cheese for an extra cheesy kick (optional).Enjoy this comforting and delicious soup as the perfect way to warm up on a chilly autumn day!
