In the depths of winter, nothing can beat a steaming bowl of soup to warm the body and sooth the soul. What better than to make a soup which uses the best of this season’s freshest ingredients? A comforting pumpkin soup swirled with cheddar cheese and a little sage, topped with a scattering of pumpkin seeds and a parmesan crisp will do the trick!
An easy mid-week dinner or a delicious starter, this recipe is a real crowd pleaser. Enjoy.
Two crushed garlic cloves
150ml double cream
425g can of pumpkin puree
500ml vegetable stock
20g grated cheddar cheese
A handful of sage, fresh if possible, and a little more to serve
Pumpkin seeds (optional)
For the crisps
100g finely grated parmesan cheese
A sprinkle of black pepper
Equipment: Saucepan (large), jug, metal cutters, baking tray, non-stick baking paper.
- Start by heating the crushed garlic on a very low heat.
- After approximately one minute, pour the double cream and the can of pumpkin puree into the saucepan and mix together.
- Include the vegetable stock, cheddar cheese and fresh sage. Bring to a simmer and then allow to reduce for approximately 30 minutes until all the stock has been absorbed. Don’t forget to stir regularly!
- In the meantime, use your metal cutters to cut your parmesan into shavings. Add a little black pepper, then bake for 10-12 minutes or until the cheese is crisp and golden. Allow the parmesan crisps to cool, before removing from the baking sheet.
- Serve your bowls of soup with additional black pepper if you wish, a scattering of pumpkin seeds, the remaining fresh sage leaves and the parmesan crisp.
Many thanks to Emily Coates for providing such a fantastic winter soup recipe. For further foodie inspiration, don’t forget to check out her blog recipesandreviews.co.uk. You can also follow Emily on Twitter for more kitchen tips and recipes @Emily_etc