SMOKY PUMPKIN CREAM SOUP
This cheesy cream soup makes a perfect, easy and savoury lunch for a cool day. 🥣
The combination of butternut squash, Smoky cream cheese and spices makes it super warming and delicious. 😋
Tip: I'm using Vegemite in this recipe, which I love to mix with hot water and use as broth. It's healthy and adds a nice, cheesy flavour to the soup (unless you overdo it!). If you don't like the taste of Marmite or Vegemite, feel free to replace it with vegetable stock powder or miso paste.
So if you've got a spare pumpkin or squash at home, this 25-minute cheesy soup is a great way to use it up!
Watch recipe video here:
1 small pumpkin (or a part of a larger one) or a butternut squash;
1/2 tbsp Marmite or Vegemite;
1/4 cup tomato passata;
3 tbsp minced garlic (about 3 garlic cloves);
3 - 4 tbsp Smoky Terra cream cheese;
1 - 2 tsp paprika;
juice of 1/2 lemon;
extra salt, pepper - to taste
Cut and peel the pumpkin or ask the strongest person in your house to do it. I usually ask Lark as this job is too much for me. 😆 Cut the peeled pumpkin into smaller cubes so it takes less time to cook.
In a large pot, heat 3 cups of water, mixed with 1/2 tbsp of Marmite or Vegemite. I love the cheesy flavour it gives to the soup, but you can substitute it with veggie stock powder or miso paste.
When the water id hot, ass the pumpkin, tomato passata, garlic, Terra cream cheese and paprika.
Cook for about 10 minutes, covered. After 10 minutes, poke a piece of pumpkin with a fork - it should be soft.
Turn off the heat and blend with a stick blender to smooth consistency. Cook for 2 more minutes for a perfect, creamy texture. Taste and add extra salt or ground pepper, if desired.
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