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entrée
Pumpkin Soup
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Cooking time45 minutes![]()
Preparation time10 minutes![]()
Servings8 portions
- 30 grams butter
- 1 tbsp vegetable oil
- 1 large onion peeled roughly chopped
- 1 garlic clove sliced
- 2 carrots peeled and roughly chopped
- 1 medium pumpkin deseeded peeled and roughly chopped
- 2 vegetable stock cube dissolved in 1L boiling water
- 200 mL Flora plant cream plus extra for drizzling
- sourdough to serve
- Heat the butter and oil in a large saucepan, add the onion and garlic, cover with a lid and leave to sweat for 15 mins, stirring occasionally until soft and translucent.
- Add the carrot, pumpkin and stock, bring to the boil and simmer for 40-45 mins until the vegetables are tender. Blend until smooth with a stick blender, add the Flora plant cream, blend again and season to taste with sea salt and black pepper.
- Divide the soup between bowls and drizzle a spiral of cream in the bowl. Use a cocktail stick to connect the swirls to make a spider’s web and serve with a slice of sourdough bread.
