Iron-Enriched Creamy Pumpkin Soup

A velvety smooth autumn soup infused with iron from The Iron Egg. Perfect for chilly evenings and boosting your iron levels naturally.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash (kabocha works particularly well), peeled, deseeded and cut into 3cm chunks
• 700ml vegetable or chicken stock
• 1 Iron Egg
• 150ml double cream
• Salt and freshly ground black pepper, to taste
• Pumpkin seeds, toasted, to serve (optional)
• Drizzle of extra virgin olive oil, to serve (optional)
• Fresh chives, chopped, to garnish (optional)

Method:

STEP 1
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the finely chopped onions and cook gently for 5 minutes until soft and translucent but not coloured, stirring occasionally.

STEP 2
Add the pumpkin or squash chunks to the pan and continue cooking for 8-10 minutes, stirring occasionally, until the edges begin to soften and take on a golden colour. This caramelisation adds depth of flavour to your finished soup.

STEP 3
Pour in the vegetable or chicken stock and season with salt and freshly ground black pepper. Bring to the boil, then add The Iron Egg to the soup. Reduce the heat and simmer for 10 minutes until the squash is very soft and easily pierced with a knife. Carefully remove The Iron Egg using a slotted spoon (caution: it will be very hot).

STEP 4
Add the double cream to the pan and bring back to a gentle simmer. Remove from the heat and allow to cool slightly before puréeing with a hand blender until completely smooth. For an extra-velvety consistency, pass the soup through a fine sieve, pressing with the back of a ladle to extract all the liquid.

STEP 5
Taste and adjust the seasoning if necessary. Serve hot in warmed bowls, garnished with a swirl of cream, toasted pumpkin seeds, a drizzle of extra virgin olive oil, or chopped fresh chives if desired.

Tips:

• This soup freezes beautifully for up to 2 months. Cool completely before freezing in airtight containers.
• For maximum iron absorption, serve with a small glass of orange juice as a starter - the vitamin C helps your body absorb the iron more effectively.
• The Iron Egg adds approximately 6mg of iron to this recipe - about 1/3 of an adult's daily recommended intake.
• For a dairy-free version, substitute the double cream with coconut cream.
• Adding a pinch of nutmeg or cinnamon can enhance the natural sweetness of the pumpkin.