Savoury Recipe

Creamy Pumpkin Soup

Product Used

Extra Virgin Avocado Oil


  • 2 tbs Grove avocado oil
  • 2 onions, finely chopped
  • 1kg pumpkin, peeled, deseeded and chopped into chunks
  • 700ml vegetable or chicken stock
  • 150ml double cream
  • Crushed walnuts, for garnish
  • Fresh coriander leaves, for garnish


  1. Heat 2 tbs avocado oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft.
  2. Add the pumpkin to the pan and cook, stirring occasionally, for 8-10 mins until it starts to soften and turn golden.
  3. Pour in the stock and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 10 mins or until the pumpkin is very soft.
  4. Stir in the cream and bring back to the boil. Remove the pan from the heat. Use a stick blender to purée the soup until smooth.
  5. Serve scattered with walnuts and coriander. Drizzle over a finishing touch of avocado oil. Enjoy!

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