Pumpkin and crème fraîche soup

  • Vegetarian


3 tbsp olive oil

2 red onions, roughly chopped

2 celery stalks, roughly chopped

2 garlic cloves, finely chopped

30g root ginger, finely chopped

1kg pumpkin, deseeded and chopped into 2cm cubes

1 tbsp ground cumin

large pinch cayenne pepper

500ml fresh vegetable stock

75ml crème fraîche


1. Heat 2 tbsp oil in a large pan and add the onion, celery, garlic, ginger and a pinch of salt; sweat for 5 minutes. Add the pumpkin (reserving 4 cubes) and the spices. Fry for 7-8 minutes. Pour in the stock and 250ml water, cover, bring to the boil and simmer for 20 minutes.

2. Cut the reserved pumpkin into tiny cubes. Heat 1 tbsp oil in a frying pan and fry for 1-2 minutes.

3. Remove the soup from the heat and blend. Season and blitz in the crème fraîche. Serve with the fried pumpkin and a little more crème fraîche and cumin, if liked.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,170kJ
Fat 22.7g
Saturated Fat 9.9g
Carbohydrate 15.2g
Sugars 9.8g
Protein 4.2g
Salt 0.2g
Fibre 4.5g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Sat Nov 01 14:48:59 GMT 2014.