Creamy Pumpkin Soup Recipe

Ingredients

• • 1 Pumpkin
• • 1L Campbells Vegetable Stock
• • 500ml Anchor Cream
• • 1 Garlic Bulb (use 3–4 cloves)
• • 1 Brown Onion
• • 1 pack Paneton Garlic Dinner Rolls
• • 1 tbsp olive oil or butter
• • Salt and pepper to taste

Instructions

1. Step 1 — Prep your vegetables Peel and roughly dice your brown onion into small pieces. Peel 3–4 cloves from the garlic bulb and finely chop or crush them. Chop and remove skin from the pumpkin. Dice into small even squares.
2. Step 2 — Soften the onion and garlic Heat a tablespoon of olive oil or butter in a large saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it softens and turns translucent. Add the crushed garlic and cook for a further 1–2 minutes until fragrant. This step builds the flavour base for your creamy pumpkin soup.
3. Step 3 — Add the pumpkin and stock Add the pumpkin into the pot and stir to coat it in the onion and garlic mixture. Pour in the full litre of Campbells Vegetable Stock. The stock should just cover the pumpkin — if needed, add a splash of water. Bring to the boil, then reduce to a gentle simmer.
4. Step 4 — Simmer until tender Allow the soup to simmer for 18–20 minutes, or until the pumpkin is completely tender and breaks apart easily when pressed with a spoon. This is the key to getting a smooth, velvety texture when you blend.
5. Step 5 — Blend until smooth Remove the pot from the heat. Using a stick blender, blend the soup directly in the pot until completely smooth. If you don't have a stick blender, carefully transfer the soup in batches to a standard blender. Take your time here — a well-blended pumpkin soup should have a thick, silky consistency with no lumps.
6. Step 6 — Stir in the cream Return the pot to low heat. Pour in the Anchor cream, stirring as you go, and allow the soup to warm through for 2–3 minutes. Taste and season generously with salt and freshly ground black pepper. The cream transforms this from a simple vegetable soup into a rich, restaurant-quality homemade pumpkin soup.
7. Step 7 — Warm the garlic rolls While the soup is warming through, place your Paneton Garlic Dinner Rolls in the oven at 180°C for 5–7 minutes until warm and slightly crispy on the outside. These are the perfect accompaniment to your pumpkin soup for dipping and scooping.
8. Step 8 — Serve and enjoy Ladle the creamy pumpkin soup into bowls. For a finishing touch, swirl a little extra cream on top and crack over some black pepper. Serve immediately with your warm garlic dinner rolls on the side.