Warm up on these cool evenings with a hot bowl of Cheesy Pumpkin Soup. Packed with wholesome ingredients and gently spiced with nutmeg it’s comfort food at its best.
Notes:
600g of pumpkin is roughly half a medium pumpkin.
Store in the refrigerator in an airtight container for up to 48 hours.
This dish contains the following allergens: Milk/Dairy
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25g
unsalted butter
185g
onion (peeled)
1 clove
garlic
600g
pumpkin (peeled, cut into 2cm cubes)
400ml
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
100g
grated gruyere cheese
50ml
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
0.88oz
unsalted butter
6.48oz
onion (peeled)
1 clove
garlic
21oz
pumpkin (peeled, cut into 2cm cubes)
14fl. oz
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
3.5oz
grated gruyere cheese
1.75fl. oz
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
Utensils
Step 1
Add the butter, onion, and garlic to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ and let the programme run
Step 2
Add the pumpkin, spices and hot vegetable stock. Select SMOOTH SOUP and let the programme run. Once complete add the remaining ingredients and blend on LOW for 20 seconds
Step 3
Serve immediately or see notes for storage instructions
Add the butter, onion, and garlic to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ and let the programme run
25g
unsalted butter
185g
onion (peeled)
1 clove
garlic
600g
pumpkin (peeled, cut into 2cm cubes)
400ml
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
100g
grated gruyere cheese
50ml
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
0.88oz
unsalted butter
6.48oz
onion (peeled)
1 clove
garlic
21oz
pumpkin (peeled, cut into 2cm cubes)
14fl. oz
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
3.5oz
grated gruyere cheese
1.75fl. oz
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
Step 2 of 3
Add the pumpkin, spices and hot vegetable stock. Select SMOOTH SOUP and let the programme run. Once complete add the remaining ingredients and blend on LOW for 20 seconds
25g
unsalted butter
185g
onion (peeled)
1 clove
garlic
600g
pumpkin (peeled, cut into 2cm cubes)
400ml
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
100g
grated gruyere cheese
50ml
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
0.88oz
unsalted butter
6.48oz
onion (peeled)
1 clove
garlic
21oz
pumpkin (peeled, cut into 2cm cubes)
14fl. oz
hot vegetable stock
1/2 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
3.5oz
grated gruyere cheese
1.75fl. oz
full fat coconut milk or double cream
1 tbsp
red wine vinegar
1 tsp
pure maple syrup or coconut sugar
Pinch
sea salt
Step 3 of 3
Serve immediately or see notes for storage instructions
