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Pumpkin and crème fraîche soup
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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.
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This recipe was first published in November 2014.
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