Pumpkin Soup Recipe
Serve this creamy pumpkin soup in big mugs with fingers of melty blue cheese and sage toasties for dipping. It's a perfect recipe for autumn entertaining.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.olivemagazine.com.
Ingredients
- 2 tbsp olive oil
- 2 onions roughly chopped
- 2 carrots diced
- 2 sticks celery diced
- 2 cloves garlic roughly chopped
- 1kg after peeling pumpkin or butternut squash cut into chunks
- 1.2 litres chicken stock
- 150ml double cream
- 150g dolcelatte rind removed
- 1 ball mozzarella drained and grated
- leaves chopped to make 1 tbsp sage
- 8 slices bloomer
- butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
