Delia Smith’s Pumpkin Soup is made with pumpkin, groundnut oil, onion, stock, whole milk, and butter. This delicious pumpkin soup recipe creates a tasty lunch or starter that takes about 1 hour and 25 minutes to prepare and can serve up to 4 people.
Delia Smith Pumpkin Soup Ingredient
For the Soup:
- 1 pumpkin, weighing 3-3½ lb (1.35-1.6 kg)
- 1 tablespoon groundnut oil
- 1 large onion, peeled and finely chopped
- 1½ pints (850 ml) stock (vegetable or chicken)
- 15 fl oz (425 ml) whole milk
- 1 oz (25 g) butter
- Freshly grated nutmeg
- Salt and freshly milled black pepper
To Serve:
- 4 oz (110 g) Gruyere or Fontina, cut into ¼ inch (5 mm) dice
- 2 oz (50 g) Gruyere or Fontina, coarsely grated
- 6 teaspoons crème fraîche
- 4 oz (110 g) croutons
- Flat-leaf parsley
How To Make Delia Smith Pumpkin Soup
- Preheat the Oven: Preheat the oven to gas mark 9, 475°F (240°C).
- Prepare the Pumpkin: Cut the pumpkin in half through the stalk, then cut each half into quarters. Scoop out the seeds. Brush each section with oil, season with salt and pepper, and place on a baking sheet. Roast for 25-30 minutes, or until tender when tested with a skewer.
- Cook the Onion: Melt butter in a large saucepan over high heat. Add the onion and cook until it begins to color around the edges (about 5 minutes). Reduce the heat and cook gently without a lid for about 20 minutes, stirring occasionally.
- Simmer the Soup: Remove the pumpkin from the oven and let it cool. Add the stock and milk to the onions, and heat gently until just simmering. Scoop the pumpkin flesh from the skin and add it to the saucepan with salt, pepper, and nutmeg. Simmer gently for 15-20 minutes.
- Blend the Soup: Blend the soup in two batches until smooth. For a finer texture, pass it through a sieve. Taste and adjust seasoning.
- Reheat and Serve: Gently reheat the soup until just simmering. Stir in the diced cheese. Ladle into warm bowls. Garnish with a teaspoon of crème fraîche, a sprinkle of grated cheese, croutons, and flat-leaf parsley.
Recipe Tips
- Choose a Sweet Pumpkin: Opt for a sweeter pumpkin like Butternut or Sugar Pie for a richer flavor in your soup.
- Check for Tenderness: Roast the pumpkin until it’s very tender; this ensures the flesh will blend smoothly into the soup.
- Sauté the Onion Slowly: Cook the onion over low heat to develop a sweet, caramelized flavor, which adds depth to your soup.
- Blend in Batches: If your blender is not large enough, blend the soup in batches to avoid spills and ensure a smooth texture.
- Season Gradually: Taste and adjust the seasoning with salt, pepper, and nutmeg in stages to build the right balance of flavors.
What To Serve With Pumpkin Soup?
This creamy pumpkin soup pairs well with crusty bread, a green salad, cheese and herb scones, or garlic bread. It also can be served alongside roasted vegetables, a light quinoa salad, a simple sandwich, or crispy croutons for a tasty lunch or dinner.
How To Store Leftovers Pumpkin Soup?
- Refrigerate: Let the leftover pumpkin soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight or use the defrost function on your microwave. Reheat gently before serving.
How To Reheat Leftovers Pumpkin Soup?
- In The Oven: Transfer the soup to an oven-safe dish. Cover with foil and heat at 350°F (175°C) for about 20-25 minutes, or until hot. Stir occasionally for even heating.
- In The Microwave: Place the soup in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through, until heated.
- On The Stove: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, for about 10-15 minutes or until hot.
Delia Smith Pumpkin Soup Nutrition Facts
Serving Size: 1 cup (approximately 250ml)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 350mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Cheese And Onion Pie
- Delia Smith Rich Fruit Cake
- Delia Smith Chicken Curry
- Delia Smith Pickled Onions
Delia Smith Pumpkin Soup
Description
Delia Smith’s Pumpkin Soup is made with pumpkin, groundnut oil, onion, stock, whole milk, and butter. This delicious pumpkin soup recipe creates a tasty lunch or starter that takes about 1 hour and 25 minutes to prepare and can serve up to 4 people.
Ingredients
For the Soup:
To Serve:
Instructions
- Preheat the Oven: Preheat the oven to gas mark 9, 475°F (240°C).
- Prepare the Pumpkin: Cut the pumpkin in half through the stalk, then cut each half into quarters. Scoop out the seeds. Brush each section with oil, season with salt and pepper, and place on a baking sheet. Roast for 25-30 minutes, or until tender when tested with a skewer.
- Cook the Onion: Melt butter in a large saucepan over high heat. Add the onion and cook until it begins to color around the edges (about 5 minutes). Reduce the heat and cook gently without a lid for about 20 minutes, stirring occasionally.
- Simmer the Soup: Remove the pumpkin from the oven and let it cool. Add the stock and milk to the onions, and heat gently until just simmering. Scoop the pumpkin flesh from the skin and add it to the saucepan with salt, pepper, and nutmeg. Simmer gently for 15-20 minutes.
- Blend the Soup: Blend the soup in two batches until smooth. For a finer texture, pass it through a sieve. Taste and adjust seasoning.
- Reheat and Serve: Gently reheat the soup until just simmering. Stir in the diced cheese. Ladle into warm bowls. Garnish with a teaspoon of crème fraîche, a sprinkle of grated cheese, croutons, and flat-leaf parsley.
Notes
- Choose a Sweet Pumpkin: Opt for a sweeter pumpkin like Butternut or Sugar Pie for a richer flavor in your soup.
- Check for Tenderness: Roast the pumpkin until it’s very tender; this ensures the flesh will blend smoothly into the soup.
- Sauté the Onion Slowly: Cook the onion over low heat to develop a sweet, caramelized flavor, which adds depth to your soup.
- Blend in Batches: If your blender is not large enough, blend the soup in batches to avoid spills and ensure a smooth texture.
- Season Gradually: Taste and adjust the seasoning with salt, pepper, and nutmeg in stages to build the right balance of flavors.
Delia Smith Pumpkin Soup