Pumpkin Soup with Parsley and Black Truffle Oil

Pumpkin Soup with Parsley and Black Truffle Oil

Velvety roasted pumpkin soup drizzled with fragrant black truffle oil and topped with fresh parsley and cream. A warming bowl of autumnal comfort.

let's get to it

how to make

Serves: 4-6

  • 2 pumpkins (approx 1.5kg)
  • 2tbs olive oil
  • 2 medium red onions, diced
  • 1 stick celery, chopped
  • 2 cloves garlic, crushed
  • 1kg mixed squash, de-seeded and chopped
  • salt
  • 800ml stock
  • 2 tbs TruffleHunter Black Truffle Oil
  • Chopped parsley and fresh cream, to garnish
  1. Set the oven to 200C. Cut the top off the pumpkin and using a spoon hollow out the centre, removing the seeds. Brush with olive oil and season generously. Roast for 35 minutes, until the pumpkin is cooked but holding its shape. Carefully remove any liquid with a large spoon.
  2. Heat the olive oil, adding the onions, celery and garlic. Allow to sweat until softened. Add the chopped pumpkin pieces, season generously with salt and cook slowly over a gentle heat for approx. 10 minutes.
  3. Once the squash has started to soften, add the stock. Cover with a lid and simmer over a gentle heat for 15 minutes. Blend until smooth and stir in the TruffleHunter Black Truffle Oil. Serve in the roasted pumpkin, topping with the parsley, cream and a dash of TruffleHunter Black Truffle Oil
Pumpkin Soup with Parsley and Black Truffle Oil

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