Pumpkin and Parmesan soup
A smooth soup, perfect for Autumn, sprinkled with croutons and Parmesan cheese shavings.
Serves: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
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You will need
- 4 tablespoons olive oil
- 2 onions, peeled and finely chopped
- 1kg pumpkin (or squash), peeled, deseeded and chopped into chunks
- 700ml vegetable (or chicken) stock
- 150ml double cream
- 4 slices wholemeal seeded bread
- 130g Parmigiano Reggiano, shaved
Recipe Information
Step by step guide to making Pumpkin and Parmesan soup
- Heat 2 tablespoons of the olive oil in a large saucepan, then gently cook the chopped onions for 5 minutes until soft but not coloured.
- Add the chopped pumpkin (or squash) to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
- Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft.
- Pour the double cream into the pan, bring back to the boil, then purée with a hand blender.
- While the soup is cooking, slice the crusts from the bread and cut into small cubes for croutons.
- Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Serve scattered with the Parmigiano Reggiano shavings, croutons and drizzle with a little more olive oil.
*All information included in this recipe has been provided by Italia Formaggi.
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Nutritional information for Pumpkin and Parmesan soup
Nutritional information for Pumpkin and Parmesan soup
Nutrition type | per serving |
---|---|
Calories | 320 kcal |
Total Fat | 25.0g |
Saturated Fat | 9.0g |
Salt | 0.8g |
Sugar | 6.0g |
This recipe is:
- No egg products
Here are your recipe ingredients
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£2.80
£1.12/100ml
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99p
99p/kg
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£1.10
£1.10/100g
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£1.15
77p/100ml
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Sainsbury’s Cooking Pumpkin We're sorry, this product is currently unavailable
Sainsbury’s Cooking Pumpkin
£1.00
£1.00/kg