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Other · Soup
Creamy Pumpkin Soup
Roasting the pumpkin and potato first gives this soup a deep, sweet backbone, and a spoonful of cream at the end rounds it off. I like it with crisp toast for dunking.
- YieldServes 4
- Hands-on30 min
- Total1 h 2 min
- Difficulty
Ingredients
- 400 gJapanese pumpkin, peeled, seeded and cut into 3 cm cubes
- 300 gpotatoes, peeled and cut into 3 cm cubes
- 2 tbspneutral oil
- ½ tsppaprika
- ½ tspground cumin
- ½ tspground coriander
- to tastesalt
- to tasteblack pepper
- 3 tbspleek, green leaves only, finely chopped
- 2 tbspdairy-free spread
- 960 mlchicken stock, made without onion or garlic
- 60 mlheavy cream
To serve
- 8 slicesbread, toasted
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