Posh Pumpkin Soup
Vegan Butternut Squash Soup - Marathons & MotivationButternut squash: Health benefits, uses, and possible risksA bowl of oranges on a tableDescription automatically generated
I have been making this pumpkin soup this way ever since I started hosting dinner parties. Back in the day I even served it in a pumpkin!
It is easy to make, delicious and is a great entrée.
  • You will need a butternut pumpkin – they are sweeter than other pumpkin varieties
  • Ground Nutmeg
  • 60 grams of butter
  • 1 cup of chicken stock
  • Fresh cream and sherry
  • Peel the butternut, cut into equal size portions and place in a large saucepan with the butter on a medium heat.
  • Keep stirring the pumpkin pieces as the butter melts. 
  • Sprinkle the ground nutmeg over the pumpkin and ensure all the pieces are well coated with the butter and ground nutmeg. Be careful not to burn the nutmeg.
  • Add the chicken stock (enough to cover the pumpkin pieces) and simmer until pumpkin pieces are soft and well cooked.
  • Use a handheld blender to make a smooth the mixture.
  • You can make this soup ahead of time and store in the fridge.
  • When ready to serve, add cream and a shot of sherry.
  • Re-heat slowly so as not to curdle the cream.
  • Serve in pre-heated bowls with a sprig of parsley or water cress.