This recipe for classic pumpkin soup takes less than 30 minutes to prepare and cook. Perfect for a busy weeknight and during the colder months of the year.
4 cups (1 litre) vegetable stock
1 1?2 kg pumpkin
4 tablespoons chopped fresh coriander
4 tablespoons créme fraîche or sour cream
Pour the stock into a saucepan; cover and bring to a boil.
Meanwhile, chop the onion. Then chop the pumpkin into 2 cm cubes, removing the seeds and skin.
Heat 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pumpkin and the hot stock, then cover and bring to a boil over high heat. Boil for 10 minutes, or until the pumpkin is soft.
Using a hand-held stick blender, purée the mixture until smooth. Season to taste with salt and freshly ground black pepper and stir in most of the coriander.
Ladle into serving bowls and top each with a spoonful of créme fraîche. Sprinkle with a little more black pepper, garnish with the remaining coriander and serve.
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