Pumpkin Soup
Make this classic with Cornish clotted cream
Perfect for Autumnal days and a wonderful way of using seasonal pumpkin or butternut squash. Adding clotted cream makes this soup even more memorable.
10 ingredients
Prep 15 minutes
Cooking 40 minutes
Serves 4 people
1 comments
Ingredients
- 1 onion chopped
- 1 litre of chicken stock
- 2 cloves of garlic
- 1 kg pumpkin flesh or other squash
- 150g cherry tomatoes
- olive oil
- 3-4 sage leaves finely chopped
- 227g Rodda's Cornish clotted cream
- Optional
- 2 carrots
- 1 Granny Smith apple, halved
Method
- Preheat the oven to 180c
- Cut off the skin and cut your pumpkin or squash into large chunks, place in a roasting dish along with the onion, garlic, cherry tomatoes, and the optional chopped carrots and halved apple. Drizzle with olive oil.
- Roast for 30-40 minutes until the flesh is soft.
- Once the pumpkin or squash is cooked, season with salt and pepper, then add all contents of the roasting dish to a sauce pan.
- Pour in the chicken stock and allow to boil for 5 minutes.
- Take off the heat and using a stick blender or food processor blend until smooth.
- Return to low heat and stir in the clotted cream until combined and creamy.
- Serve with crusty bread and garnish with sage.
- Add in another spoonful of wonderful Rodda’s Cornish clotted cream to your bowl if you fancy!
Comments (1)
I was looking to use some leftover clotted cream and found this recipe. A great way to use the last of my homegrown butternut squash. Your recipe doesn’t say what to do with the carrots...so I roasted them with the squash. I also used dried sage as I didn’t have fresh. The soup was delicious....will definitely make it again! Thank you.