Pumpkin soup with caramelised onion


Pumpkin is such an underestimated vegetable. Not only because of its beautiful shape and color, but also because it is such a flexible ingredient.


This time I made a soup which can only be described as exquisite. It tastes like you must have slaved over it, but I kid you not, it was done in a jiffy! I found it on Taste.com and am just thrilled. Hope you like it too!



 1/4 cup (60ml) olive oil

 1 onion, chopped

 1 leek (pale part only), chopped ([I used shallot]

 1kg pumpkin, peeled, chopped

 1/2 tsp ground nutmeg

 3 cups (750ml) chicken stock [Can use veggie stock too!]

 300ml thickened cream

Caramelised onion

 1 tbs olive oil

 1/4 cup (60ml) balsamic vinegar

 1/4 cup (60g) brown sugar

 3 red onions, thinly sliced [Used regular onions]

Step 1

For the onion, place all ingredients in a saucepan over medium-high heat with 1 cup (250ml) water. Bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes until reduced. Uncover and cook for 3-4 minutes until caramelised. Remove from heat and set aside.



Step 2

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and leek, and cook for 3-4 minutes until soft. Add pumpkin and cook for 3-4 minutes until soft.


Season and add nutmeg and stock, then bring to the boil. Reduce heat to low, cover and cook for 15-20 minutes until pumpkin is tender.



Cool slightly, then whiz in a blender until smooth. Return to pan, then stir in half the cream and gently reheat. Serve soup topped with remaining cream and caramelised onions.

*I loved the flavour of the pumpkin so much that I reduced the amount of cream. Taste check before adding the cream to see if you really need it!