Ingredients
Directions
- 1
In a pan, add the olive oil and sauté the onions till soft and translucent.
- 2
Add the tomatoes. Cook them till they become soft, adding freshly cracked black pepper.
- 3
Add your cubed pumpkin. Give everything a good mix before pouring in your vegetable stock.
- 4
Pour in enough stock to just cover the pumpkin. Add the dried herbs and bay leaves. Bring to a gentle boil and allow it to simmer till the pumpkins are easily mashed with a fork.
- 5
Fish out the bay leaves. Remove pot from heat. Let it cool for a bit before using a hand-held blender to blend till smooth.
- 6
Return the blended soup to the stove. With low heat, add stock (if needed) and cream to achieve desired creamy consistency.
- 7
Do not over-boil soup. Check for seasoning.
- 8
Serve this creamy pumpkin soup with toasted crusty bread, sliced avocado, air-fried plant-based “meatballs”, chopped pistachios and chilli oil.
