Pumpkin Soup with Clotted Cream

This is a classic, easy pumpkin soup made with fresh pumpkin. Thick, creamy and full of flavour!

Ingredients
1 large onion, chopped
2 carrots, peeled and chopped
2 garlic cloves
1 bay leaf
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin, deseeded and roughly chopped
1 medium-sized potato,, roughly chopped
1 litre/1¾ pint vegetable or chicken stock
100g Langage Farm Devon Clotted Cream
salt and freshly ground black pepper

Finish off with toppings of toasted pumpkin seeds, chilli flakes or dried herbs

Method
Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender.

Add the pumpkin and potato and cook for a further 2–3 minutes. Pour in the stock, season and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender

Pick out the bay leaf and blend the soup until smooth using a stick blender.

Add the cream and a little more stock if the soup is on the thick side.

Ladle the soup into bowls and serve with a dollop of Clotted Cream and finish off with your choice of toppings.

Enjoy!