There are all kinds of variations of pumpkin soup, but sometimes the only thing that will really hit the spot is the original. The smoothest consistency for this soup can be achieved by using a blender, stick blender or mouli. This classic pumpkin soup recipe with cream, potatoes and stock is a great winter warmer or dinner party starter at any time of year.
1.Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.
2.Blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.