Pumpkin Soup with Chilli & Creme Fraiche

Pumpkins – I never thought I would ever make anything with a fresh pumpkin from scratch.. I thought it would be difficult coz I never liked any food with pumpkin as a main ingredient when I was in Malaysia.. But I’m part of a group of girls on Facebook with a passion for cooking & baking and pumpkin’s one of the 2 themes for the month of October (the other one’s pink which I haven’t participated)..

So here’s my Pumpkin Soup with Chilli & Creme Fraiche (with extra chillies for the umphhhh).. 😛

Recipe adapted from BBC GoodFood

Ingredients:

1 pumpkin, abt 1 kg, peeled, deseeded, cut into abt 2cm cubes
2 tbsp vegetable oil
1 tbsp butter
2 onions, diced
1 clove garlic, thinly sliced (I finely chopped it)
2 mild red chillies, deseeded, finely chopped (I used 5 hot red chillies)
2 tsp curry powder, optional
850 ml hot vegetable stock
4 tbsp creme fraiche, plus more to serve
salt & pepper, to taste

timetable

recipe

Serves	4
Prep time	30 mins
Cook time	35 mins
Total time	65 mins

65mins

total time

Preparation:

Heat oil and butter in large pot on medium heat.
Add pumpkin, onions, garlic and 3/4 of chillies. Cook on very low heat for 15-20 mins, stirring occasionally till mixture’s completely soft. (If it’s too dry, add a few tbsp water.)
Add stock and creme fraiche, let it simmer for a couple of mins. Then whizz with a hand blender till smooth. For a really smooth soup, put soup into a liquidiser and blitz in batches. Return to pot, gently reheat.
Season soup, to taste. Serve in bowls with swirls of creme fraiche and a scattering of remaining chopped chillies and some croutons..

I didn’t blitz all till smooth.. We like it with some little cubes of soft pumpkin in soup – Oh, we like it very much.. It’s a little spicy, creamy, yummy – I’ll certainly make it again..