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Creamy Pumpkin Soup
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Creamy Pumpkin Soup

Creamy Pumpkin Soup

with Pecan Croutons

This soup is so tasty and indulgent. With caramel notes of roasted pumpkin and pecans, you’ll be thinking you skipped mains and headed right for dessert. Luckily, it’s hearty and filling!

Allergens:
Gluten
Soy
Tree Nuts
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
DifficultyEasy

Ingredients

/ Serving 5 people

800 g

peeled pumpkin

1

brown onion

2 clove

garlic

1 bunch

thyme

1 tin

cannellini beans

2

bake-at-home ciabatta

(Contains Gluten, Soy; May be present: Egg, Milk, Sesame, Tree Nuts, Lupin. )

¼ cup

pecans

(Contains Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy. )

1 sachet

sweet mustard spice mix

(May be present: Gluten, Sulphites. )

1 cube

vegetable stock

1 tub

sour cream

(Contains Milk;)

Not included in your delivery

4 tbs

olive oil

3 cup

boiling water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2570 kcal
Fat30.8 g
of which saturates9.1 g
Carbohydrate62.9 g
of which sugars16 g
Dietary Fibre0 g
Protein16.1 g
Cholesterol0 mg
Sodium945 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Kettle
Sieve
Immersion blender
Saucepan
Spoon

Instructions

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Dice the peeled pumpkin into 2 cm chunks.

ROAST THE PUMPKIN
2

Place the pumpkin chunks on an oven tray lined with baking paper, toss in 2 tbs of olive oil and season with a pinch of salt and pepper. Bake for 20 minutes, or until soft and tender. Remove and set aside.

PREP THE INGREDIENTS
3

While the pumpkin is roasting, bring a full kettle of water to the boil. Pick and finely chop the thyme leaves to get 1 tbs. Finely dice the brown onion. Peel and crush the garlic. Drain and rinse the cannellini beans. Slice the bake-at-home ciabatta bread into 1 cm cubes.

BAKE THE CROUTONS
4

Place the ciabatta bread chunks and the pecans on a second oven tray lined with baking paper. Toss in 1 tbs of olive oil and the chopped thyme. Season with salt and pepper and bake for 5 minutes, or until golden and toasted. Remove and set aside.

MAKE THE SOUP
5

While the croutons are baking, heat the remaining olive oil in a large saucepan over a medium-high heat. Cook the brown onion for 2-3 minutes, or until softened. Add the crushed garlic and sweet mustard spice blend and cook, stirring, for 1 minute, or until fragrant. Add the cannellini beans, roasted pumpkin, boiling water (check the ingredients list for the amount) and crumbled vegetable stock cube. Stir to combine and then remove from the heat. Use a stick blender to pulse the mixture until thick and creamy. Add more boiling water if you prefer your soup slightly thinner. TIP: If you don’t have a stick blender you can use a potato masher, a fork or a blender. Simply remove the soup from the heat, allow to cool slightly then blend in batches until smooth.

SERVE UP
6

Divide the creamy pumpkin soup between bowls. Top with a swirl of sour cream and a spoonful of pecan croutons.

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