Pumpkin Soup
Make this classic with Cornish clotted cream
Perfect for Autumnal days and a wonderful way of using seasonal pumpkin or butternut squash. Adding clotted cream makes this soup even more memorable.
8 ingredients
Prep 15 minutes
Cooking 40 minutes
Serves 4 people
1 comments
Ingredients
- 1 onion chopped
- 2 carrots
- 1 litre of chicken stock
- 2 cloves of garlic
- 1 kg Pumpkin flesh or other squash
- olive oil
- 3-4 sage leaves finely chopped
- 113g Rodda's Cornish clotted cream
Method
- Preheat the oven to 180c
- Cut off the skin and cut your pumpkin or squash into large chunks, place in a roasting dish along with the carrots, season and drizzle with olive oil.
- Roast for 30-40 minutes until the flesh is soft.
- Meanwhile add 2 teaspoons of olive oil to a pan and soften the onions over medium heat. After 5 minutes add the crushed garlic and chopped sage and stir for a minute or two until fragrant.
- Once the pumpkin or squash is cooked add to the pan and stir to combine with the herbs, onions and garlic.
- Pour in the chicken stock and allow to boil for 5 minutes.
- Take off the heat and using a stick blender or food processor blend until smooth.
- Return to low heat and stir in the clotted cream until combined and creamy.
- Serve with crusty bread.
Comments (1)
I was looking to use some leftover clotted cream and found this recipe. A great way to use the last of my homegrown butternut squash. Your recipe doesn’t say what to do with the carrots...so I roasted them with the squash. I also used dried sage as I didn’t have fresh. The soup was delicious....will definitely make it again! Thank you.