Pumpkin Soup

Name: Pumpkin Soup
Ingredients: 4 tbsp olive oil; 2 pearl onions (Finely Chopped); 700 ml Vegetable Stock or chicken stock; 100 ml cream; 4 slices Wholemeal Seeded Stale Bread; 1 kilo pumpkins; 1 handful pumpkin seeds

Tangy autumn flavours meet a delicious lactose-free creamy texture when you combine the two in our pumpkin soup recipe. Discover how to make it today.

Ingredients

Olive oil	4 tbsp
Pearl onions (Finely Chopped)	2
Vegetable Stock or chicken stock	700 ml
Cream	100 ml
Wholemeal Seeded Stale Bread	4 slices
Pumpkins	1 kilo
Pumpkin seeds	1 handful

Instructions

Step 1

Heat 2 tbsp olive oil in a large saucepan, then gently cook the chopped onions for 5 mins, until soft but not coloured.

Step 2

Add the chunks of pumpkin to the pan, then continue to cook for 8-10 mins, stirring occasionally until the pumpkin starts to soften.

Step 3

Pour the vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Step 4

Pour 100ml of Lactofree cream into the pan, bring back to the boil, then purée with a hand blender. For an extra smooth consistency you can push the soup through a fine sieve into another pan.

Step 5

While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons.

Step 6

Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.