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Creamy Pumpkin & Cabanossi Soup

  • Jun 30
  • 1 min read

Soup season continues... and this one might be even better!


After kicking things off with Pea & Ham Soup, it's time for a rich and creamy Pumpkin Soup loaded with smoky @dorsognasmallgoods Cabanossi.


The kind of easy recipe that makes cold nights a whole lot better.



🛒 INGREDIENTS:

  • 1 Kent pumpkin, cut into cubes (skin on)

  • Pumpkin seeds from the pumpkin

  • 1 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp cumin

  • Salt and pepper

  • 750ml boiling water

  • 2 tbsp powdered stock

  • 250ml milk

  • 200g @dorsognasmallgoods Cabanossi

  • Parmesan, grated

  • Basil leaves

  • Extra virgin olive oil


👩‍🍳 STEP BY STEP:

  1. Remove the pumpkin seeds and toast them in a pan with olive oil and a pinch of salt until golden, then set aside.

  2. Add the pumpkin, boiling water, paprika, cumin, salt, pepper, stock powder and milk to a pot.

  3. Simmer until the pumpkin is completely soft and tender.

  4. Blend until smooth and creamy using a stick blender.

  5. Dice the cabanossi, add it to the soup and cook for another 5 minutes.

  6. Serve with grated Parmesan, toasted pumpkin seeds, basil leaves and a drizzle of extra virgin olive oil.


One spoonful in and suddenly winter doesn't seem so bad!

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