This sweet and fragrant soup has a creamy texture courtesy of potato, and is topped with the luxurious surprise of whipped cream flavoured with cream sherry!
It will fast become your favourite lunchtime soup.
Serve it with some warm crusty bread.
Photo - photolibrary.com
What you need
A slosh of olive oil
1 finely chopped onion
1 tsp ground cumin
½ teaspoon ground nutmeg
1 kg peeled and diced pumpkin
1 large potato, peeled and diced
1 litre chicken stock or water
1 cup whipping cream
1 tablespoon cream sherry
What to do
1 Fry the onions in the olive oil, with a pinch of salt, until they are soft.
2 Add the spices and continue frying another minute or so, then add the pumpkin, potato and stock.
3 Cover, bring to the boil, then turn the heat to low and cook for 30 minutes until vegetables are soft.
4 Cool slightly then blend until smooth. Reheat gently and adjust seasoning with salt and pepper.
5 Whip the cream and stir the sherry through.
6 Serve with soup with a dollop of the cream and a tiny dusting of nutmeg.
SERVES 6
Text: Robin Powell
We hope you have enjoyed this article so far.
One of the many benefits of Garden Clinic membership is full access to our website. Members please log in to view the complete articles.
If you are not a Garden Clinic member and wish to access our website as well as enjoy the many benefits of membership, including access to our Helpline 7 days a week, please visit the link below to join us.