Creamy Pumpkin Soup

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

This smokey and warming pumpkin soup is an ideal autumn starter. The melted cheese gives this a rich body.

Ingredients

  • 1/4 Pumpkin
  • 400G Frozen Spinach
  • 1 Turnip
  • 4 Carrots
  • 2 Celery Sticks
  • 1 Leek
  • Garlic Salt
  • 200G Cream Cheese
  • Smoked Paprika
  • Olive Oil
  • 1 Stock Cube

Method

1, Start by cutting and dicing your vegetables, laying these out on a baking tray, evenly spread out, and cover with a sprinkling of garlic salt, smoked paprika and a crushed stock cube.

2, Place the tray in the oven at 180C for 25 minutes. Check the vegetables are soft after this time by prodding with a knife. Place all the ingredients into a pan and cover with hot water.

3, Continue boiling the vegetables until they soften completely and enough that you can blend them together. When ready bit by bit blend the soup contents and season with plenty of smoked paprika as you go.

4, Once blended, add in the cream cheese and let it dissolve into the soup. leave for a few minutes and serve.

Recipe by Jyza Sheriff 

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Creamy Pumpkin Soup

5 from 1 vote
This smokey and warming pumpkin soup is an ideal autumn starter. The melted cheese gives this a rich body.
Cook Time30 mins
Total Time30 mins
Course: Soup
Cuisine: Gibraltar, Mediterranean
Servings: 3
Author: Mama Lotties

Ingredients

  • 1/4 Pumpkin
  • 400 G Frozen Spinach
  • 1 Turnip
  • 4 Carrots
  • 2 Celery Sticks
  • 1 Leek
  • Garlic Salt
  • 200 G Cream Cheese
  • Smoked Paprika
  • Olive Oil
  • 1 Stock Cube

Instructions

  • Start by cutting and dicing your vegetables, laying these out on a baking tray, evenly spread out, and cover with a sprinkling of garlic salt, smoked paprika and a crushed stock cube.
  • Place the tray in the oven at 180C for 25 minutes. Check the vegetables are soft after this time by prodding with a knife. Place all the ingredients into a pan and cover with hot water.
  • Continue boiling the vegetables until they soften completely and enough that you can blend them together. When ready bit by bit blend the soup contents and season with plenty of smoked paprika as you go.
  • Once blended, add in the cream cheese and let it dissolve into the soup. leave for a few minutes and serve.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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