Creamy pumpkin soup gives a smooth bowl of a good orange colour and comes together in about 30 minutes. The difficulty is that the pumpkin has to be truly soft, since any firmness left leaves the blended soup grainy.
The onion is softened in butter and then covered and cooked over low heat for another 3 minutes to draw out its sweetness. The pumpkin simmers with 100ml of cold water for about 15 minutes before blending, which gives a smooth soup with no need to strain it. It suits a light breakfast or an afternoon snack.
This batch weighs about 847g, at roughly 48 calories per 100g.
Method
Deseed the pumpkin, peel it, wash it and cut it into thin slices. Peel and wash the onion and mince half of it.
Set a pan on the stove, melt 20g of salted butter over medium heat, add the onion and cook until soft, then cover and cook over low heat for another 3 minutes.
Add 350g of pumpkin and 100ml of cold water, cover and simmer over medium heat for about 15 minutes until the pumpkin is properly soft.
Put the pumpkin mixture into a blender with 300ml of oat milk and blend very smooth.
Return the blended mixture to the pot, season with 1/3 teaspoon of salt and stir over medium heat until the soup comes to the boil, then take it off the heat.
Ladle into bowls and finish with a little cream or some cilantro.
Tips
For a child under 1 year old, the salt is left out entirely.
Stirring constantly once the oat milk goes in keeps the soup from catching on the base of the pot.
A full 15 minutes of simmering until the pumpkin is properly soft comes before blending, which is what makes the soup smooth rather than grainy.
A soup that runs too thick takes a little more oat milk, rather than plain water to thin it.
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