Homemade Pumpkin Soup never tasted so good. A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don't forget to add some Parmesan Croutons.
In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
Pour into a blender and blend until smooth, pour soup back into the pot, add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
HOMEMADE PARMESAN CROUTONS
Pre-heat oven to 350F (180C).
In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.
Notes
The best potatoes for soup should be low in starch and high moisture which means they will hold together better and won’t fall apart when boiled. Potatoes such as Anya, Charlotte, Red Potatoes and Royal Blue to name a few are perfect for boiling or even using in a salad. A medium starch potato such as Yukon Gold will also hold it’s shape in soups.Store any leftover soup in an airtight container and refrigerate. It will keep for up to four days in the fridge. I don’t recommend freezing because of the cream. Although you could freeze after blending then add the cream when re-heating. If so freeze in a freezer safe container. It will keep for up to three months.