Velvety Pumpkin Soup Recipes

Steps:

• Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
• Cover and cook on LOW for 7-8 hours.
• Add in half-and-half and butter; stir and let heat through.
• Check seasoning to taste and add more salt/pepper if desired.
• Serve in soup bowls.

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 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.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Steps:

• Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
• Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
• Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.