The Best Creamy Butternut Pumpkin SoupVeg

1

Peel and thinly slice the carrots. Save any scraps for stock.

2

Thinly slice the celery stalks.

3

Thinly slice the garlic cloves; no need for precision as the soup will be blended.

4

Peel the brown onions, slice into quarters, and roughly chop.

5

Prep the butternut pumpkin by scooping out the seeds and pulp.

6

Peel the skin, then slice the pumpkin into even-sized pieces to ensure they cook at the same rate.

7

Thinly slice the green part of the spring onion on an angle for garnish.

1

Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat.

2

Add the carrots, celery, garlic, and onions. Sauté for 5 to 6 minutes, stirring frequently to soften the vegetables without letting them brown.

3

Add the diced pumpkin and cook for another 6 minutes, continuing to stir frequently to maintain a bright color.

1

Pour in the vegetable stock and bring the mixture to a boil.

2

Once boiling, reduce the heat to medium-low. Simmer for 6 to 7 minutes, or until the pumpkin is tender enough to break apart easily with a spoon.

1

Remove the pot from the heat. If using a standard blender, allow the soup to cool for 15 to 20 minutes before blending to avoid damaging the equipment.

2

If using an immersion blender, you may proceed immediately.

3

Blend the soup until it is completely smooth.

4

Stir in the heavy cream (or coconut milk for a vegan alternative) until fully combined.

5

Season with sea salt and ground white pepper to taste.

1

Toast your bread until crisp.

2

Ladle the soup into bowls. Drizzle a small amount of cream over the top for a decorative pattern.

3

Grate a small amount of fresh nutmeg over each bowl for aroma and flavor, then garnish with the sliced spring onions.

4

Serve hot with the toasted bread.