Pumpkin soup with muffins

Pumpkin blends to a richly coloured, ultra–smooth soup, here enhanced by the wonderful flavour of rosemary. Crunchy hazelnut, pumpkin and rosemary muffins complement the soup perfectly. The muffins freeze well, so freeze any leftover ones in an airtight container, ready for next time.

Pumpkin soup with muffins


  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 500 g diced pumpkin, about 675 g unpeeled weight
  • 1 potato, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 litre vegetable stock, preferably homemade light
  • 150 ml low–fat milk
  • ⅓ cup (90 g) fromage frais or yogurt
  • salt
  • pepper
  • ⅔ cup (95 g) hazelnuts, roughly chopped and toasted
  • 2⅓ cups (350 g) self–raising flour
  • 2 teaspoons baking powder
  • 85 g butter, melted
  • 2 tablespoons chopped fresh rosemary
  • 2 eggs, beaten
  • 200 ml low–fat milk
  • ⅓ cup (90 g) fromage frais or yogurta little paprika
  • 4 sprigs of fresh rosemary


  1. Heat the oil in a large saucepan.
  2. Add the onion and cook over a moderate heat for 5 minutes until softened.
  3. Add the pumpkin and cook for 4–5 minutes or until softened but not browned.
  4. Use a slotted spoon to remove 100 g of the fried onion and pumpkin mixture and reserve it for the muffins.
  5. Add the potato, garlic and rosemary to the pan.
  6. Cook for 2 minutes, stirring occasionally, then pour in the stock and add seasoning to taste.
  7. Bring to the boil.
  8. Reduce the heat, cover the pan and leave to simmer for 30 minutes.
  9. Meanwhile, make the muffins.
  10. Preheat the oven to 220°C.
  11. Finely chop the reserved fried pumpkin and onion, then place in a bowl.
  12. Add the hazelnuts, flour, baking powder, butter, chopped rosemary, eggs and milk.
  13. Use a fork to mix the ingredients together until evenly combined, being careful not to overmix.
  14. Place 12 deep paper muffin cases in a muffin tray with cups measuring 5 cm in diameter and 3 cm deep.
  15. Divide the mixture among the cases.
  16. Bake for 12–15 minutes or until risen, golden and cracked across the top.
  17. Remove the muffins from the tray and wrap them in a clean tea towel to keep them warm.
  18. Purée the soup in a blender or food processor until smooth, or purée in the pan using a handheld blender.
  19. Return the soup to the pan, if necessary, and stir in the milk and fromage frais or yogurt.
  20. Reheat gently but do not boil.
  21. Taste and adjust the seasoning.
  22. Ladle the soup into warm bowls.
  23. Garnish with fromage frais, paprika and sprigs of rosemary, and serve with the warm muffins.

Serves 4
Preparation: 35 minutes
Cooking: about 45 minutes


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