Preparation time: 25 mins
Cooking time: 24 mins
2-3 tbsps of olive oil
2kgs pumpkin, peeled and chopped into approx 2.5cm chunks
1.2ltrs fresh carrot juice or water
2 Knorr Vegetable Stock Pots
50g finely grated parmesan cheese
100ml double cream
1.Heat a large heavy casserole dish on the hob. Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
2.Cover the dish and cook over a medium heat for 10–12 minutes, stirring now and then, until the pumpkin begins to break down.
3.Add in the carrot juice (it’s important to use fresh carrot juice as bottled can be very acidic) and then the 2 Knorr Vegetable Stock Pots, stirring until the Stock Pots have dissolved. Bring to the boil, then reduce the heat and simmer for 8 minutes.
4.Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture. Bring back to the boil and cook for 2 minutes. Remove from direct heat.
5.Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.
6.For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
7.Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.
Serve with... Freshly grated parmesan to sprinkle over the soup and a twist of freshly ground black pepper
Marco's note... I like my pumpkin soup to be velvety smooth so I pass the blended soup through a sieve, pressing it with a ladle. It’s an optional step, but one I like to do.