Pumpkin Soup

As winter approaches in the southern hemisphere, this simple and comforting Pumpkin Soup is the perfect recipe to keep on hand. With the earthy warmth of cumin and the rich sweetness of pumpkin, it’s a hearty dish that’s easy to make.

Simmered to perfection and blended into a creamy texture, this soup pairs beautifully with a dollop of cream or yoghurt and your favorite bread. Ideal for chilly days, it’s a classic recipe that brings warmth to the table.

Ingredients

• ½ tablespoon olive oil
• 15g butter
• 1 onion, coarsely chopped
• 2 teaspoons ground cumin
• About 1-1¼ kg pumpkin, peeled, seeded, and coarsely chopped
• 1 litre (4 cups) stock (chicken or vegetable)

Method

1. Heat oil and butter in a saucepan, then cook onions for about 5 minutes or until golden. (I like to make soups in my Dutch Oven, but any heavy saucepan will do.)
2. Add cumin and cook for 1 minute or until aromatic.
3. Add pumpkin pieces and stir to coat.
4. Add stock and simmer for about 20 minutes or until the pumpkin is soft.
5. Purée everything. (I use a stick blender for this and have fewer dishes to clean up.)

Add a dollop of cream, sour cream, or yoghurt, and serve with your favourite warmed bread.