Spiderweb pumpkin soup Recipe

Spooky twist on a delicious classic pumpkin soup, perfect for Halloween!

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    0mn
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Ingredients
Pour people
  • For the sauce
  • Pumpkin : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Fresh thyme : 3 sprig
  • Stick(s) of celery : 2 whole
  • Vegetable stock : 250 cl
  • Groundnut oil : 100 cl
  • For the garnish(es)
  • Thick crème fraiche : 100 g
Method
  • 1. FOR THE SOUP

    Finely dice the onions. Peel and crush the garlic cloves. Cut the pumpkin in half and scrape out the seeds. Remove the skin with a knife and then cut the flesh into small chunks.

    Heat the oil in a saucepan and then sweat the onion with a pinch of salt until soft. Add the garlic, cook for 1 minute and then add the pumpkin and the thyme. Cook for a further 5 minutes until the pumpkin begins to soften and then cover with vegetable stock. Cook for 30 minutes or until the pumpkin is completely soft. Transfer to a food processor and blend to a puree. Add salt and pepper to taste. If the soup is too thick at this point, add a little more stock. Keep warm until ready to serve.

  • 2. FOR THE GARNISH(ES)

    Serve the soup into individual bowls and draw 3-4 circles around with the creme fraiche. Using a knife or a toothpick, draw lines from the centre outwards, to create a spiderweb shape.

    Serve immediately.

Chef's tip

«You can substitute the stock for double cream for a thicker soup and richer flavour.»

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