A wonderful pumpkin soup recipe which holds the warming flavours needed to thaw that Autumnal chill. The blend of pumpkin creates a thick consistency which holds a fragrant mix of tastes and flavours. Follow our easy method below. This recipe shows you how to make a velvety pumpkin soup. Great for Halloween or Bonfire Night.
Guilt-Free Pumpkin Soup With Mascarpone
This recipe shows you how to make a velvety pumpkin soup. Great for Halloween or Bonfire Night.
- The soup
- 1.3kg pumpkin, peeled and cut into small chunks
- 200g shallots, skin on, halved length ways
- 1 small head garlic, skin on, top centimetre sliced off
- 3 sprigs rosemary
- 4 tbsp olive oil
- Salt & pepper
- 750ml good chicken or vegetable stock, plus extra if needed
- The garnish
- 3 tablespoons pumpkin seeds
- 1 teaspoon olive oil
- To serve
- 100g Mascarpone (optional)
Heat the oven to 180˚C. Scatter the pumpkin in a large roasting tin with the shallots, garlic-cut-side down – rosemary, olive oil and seasoning.
Roast for 45 minutes until golden, but not too browned.
For the garnish, toss the pumpkin seeds on a baking tray with the olive oil and toast in the oven for 5 minutes.
When the pumpkin is ready, remove the rosemary and squeeze the softened garlic and shallots from their skins into the roasting tray, discarding the skins.
Heat the stock in a saucepan large enough to fit the pumpkin, then add the contents of the roasting tray and simmer for about 20 minutes.
Blend to a smooth purée using a stick blender, thinning with more hot stock if necessary.
Reheat gently to serve, season and ladle the pumpkin soup into bowls. Crumble over the Mascarpone and scatter with pumpkin seeds.
Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS