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Pumpkin soup with caramelised onion
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate pumpkin soup with caramelized onions for a deliciously sweet twist.
Ingredients:
  • 60ml olive oil
  • 1 leek (pale part only), chopped
  • 1kg pumpkin, peeled, chopped
  • 1.25 gm ground nutmeg
  • 750ml chicken stock
  • 300ml thickened cream
  • 60ml balsamic vinegar
  • 60g brown sugar
  • 3 red onions, thinly sliced
Instructions:
  • To prepare the onion, combine all ingredients in a saucepan over medium-high heat with 1 cup (250ml) water. Bring to a simmer, then lower the heat. Cover and cook for 35-40 minutes until reduced. Uncover and cook for an additional 3-4 minutes until caramelized. Remove from heat and set aside.
  • In a large saucepan over medium heat, gently sauté onion and leek in oil until soft, about 3-4 minutes. Add pumpkin and cook until soft, about 3-4 minutes. Season with nutmeg and add stock, then bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until pumpkin is tender. Blend until smooth, stir in half the cream, and gently reheat. Serve soup with a dollop of remaining cream and caramelised onions on top.

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