Recipes: Autumn Pumpkin Soup

One of Jo's favourites, this lovely autumnal soup can also be made with butternut squash.


1 medium onion, chopped

2 tbs of coconut oil or butter

500g of cooked, mashed pumpkin

1 tsp of salt

1 tsp sugar

1/4 tsp ground nutmeg

750ml hot chicken or vegetable stock

125ml double cream 


Gently brown the onion in the coconut oil or butter. Add the mashed pumpkin, together with the salt, sugar, nutmeg and pepper. Slowly add the chicken or vegetable stock and heat thoroughly, but do not allow to boil. Pour into a tureen and add the cream. Sprinkle with feta and parsley, to serve. 


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