Velvety Squash or Pumpkin Soup with Black Kampot Pepper

A quiet comfort for cool afternoons: sweet squash, fragrant pepper, and a spoonful of cream.

Serves: 4–6
Preparation: 15 minutes
Cooking: 30–35 minutes

Ingredients

• 1 kg peeled, deseeded butternut squash or cooking pumpkin, cut into 2 cm cubes
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp butter or olive oil
• 1 tsp black Kampot pepper, freshly cracked to a medium-fine grind
• 1 L (4 cups) low-sodium vegetable or chicken stock
• 125 mL (½ cup) cream, plus a little for serving if desired
• Salt, to taste

Method

1. Warm the butter or oil in a large pot over medium heat. Add the onion and cook for 7–8 minutes until softened. Add the garlic and cook for another minute.
2. Add the squash or pumpkin, cracked pepper and stock. Bring to a gentle boil, then reduce the heat.
3. Partially cover and simmer for 20–25 minutes, until the vegetables are very tender. The pepper infuses the soup throughout this stage.
4. Remove from the heat and blend with an immersion blender until silky. If using a countertop blender, let the soup cool slightly and follow its instructions for hot liquids, blending in small batches.
5. Stir in the cream and warm gently. Season with salt; add a little water or stock if the soup is too thick.
6. Serve with crusty bread and, if you wish, a small swirl of cream.

Kitchen note: Use a cooking pumpkin rather than a large carving pumpkin for better texture and flavour. White Kampot pepper can replace the black pepper, starting with ¼ tsp for a gentler first batch.