Serves: 4 90 minutes

Pumpkin Soup with Tortilla Chips

FG 2 | CC 8

Calories: 200 kcal
Pumpkin soup


  • 1. Wipe a large saucepan lightly with oil and cook the onions, garlic and sugar gently over a low heat until tender and starting to caramelise.
  • 2. Stir in the smoked paprika.
  • 3. Add the pumpkin and vegetable stock and bring to the boil.
  • 4. Reduce to a simmer, cover the pan and cook gently for 20 minutes, until the pumpkin is cooked and tender.
  • 5. Puree in saucepan using a hand-held blender until smooth (or allow to cool, then blitz in a blender)
  • 6. Stir in the creme fraiche and season with black pepper.
  • To serve, ladle the hot soup into bowls and serve immediately, sprinkle with tortilla chips and grated cheese.