Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Pumpkin Soup
A comforting British autumn soup of pumpkin softened with onion and butter, simmered in stock and blended smooth, finished with a swirl of cream and a grating of nutmeg.
Method
- Halve the pumpkin, scrape out the seeds and fibres with a spoon and cut away the skin with a sturdy knife. Cut the flesh into even 2 cm dice — you want 250 g of prepared pumpkin.
- Melt 10 g of butter in a small heavy saucepan over a low heat. Add 1 finely chopped small onion with a pinch of the salt and sweat gently for 8 minutes, stirring, until translucent and sweet but not browned. Stir in 1 crushed garlic clove and cook 1 minute more until fragrant.
- Tip in the diced pumpkin and 0.25 tsp of thyme leaves, raise the heat to medium and stir for 2–3 minutes so the pumpkin takes on a little of the butter.
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262kcal
8gprotein
39gcarbs
11gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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