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Pumpkin soup with sherry chantilly

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.


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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.



Text: Robin Powell

About this article

Author: Robin Powell