George Calombaris’ Easy Pumpkin Soup

Name: Easy Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: International
Ingredients: 75 g unsalted butter; 1.5 kg butternut pumpkin (peeled, seeds removed, flesh coarsely grated); 1.5 L full-cream (whole) milk; Crème fraîche; Cracked black pepper; Extra-virgin olive oil; Bread rolls

George Calombarisʼ Easy Pumpkin Soup recipe tastes incredible. See ingredients & method below.

This recipe has butter, milk and pumpkin. That's it!

The point with this soup is that you make it really quickly and eat it straight away. Butternut pumpkin is the best because of its creaminess, but any pumpkin would work with this recipe.... More

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Pairs with

Chardonnay

Pinot Noir

Ingredients

Pumpkin Soup

75 g unsalted butter
1.5 kg butternut pumpkin (peeled, seeds removed, flesh coarsely grated)
1.5 L full-cream (whole) milk

To Serve

Crème fraîche
Cracked black pepper
Extra-virgin olive oil
Bread rolls

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Method

Melt the butter in a large saucepan over medium heat. Add the pumpkin and cook for 6–7 minutes or until softened. Add the milk and simmer for 10–12 minutes or until the pumpkin is completely tender. Remove from the heat and allow to cool until just warm.
Once cool, pour the soup into a blender or use a hand-held blender and blend until smooth. The soup should be light and smooth; if it's too thick, add a little milk or water. Season to taste.
Top with a little crème fraîche, cracked black pepper and a drizzle of olive oil. Serve with a bread roll on the side.

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