Pumpkin soup is warming, creamy, nutritious and really really tasty! Once made it keeps great in the fridge for up to 5 days. It also freezes really well and if frozen in blocks takes up less space than a skinned and chopped pumpkin.
I added a small amount of cumin to give it warmth and add to the flavour of the pumpkin. This recipe's also fantastic with butternut squash and good with any other squash.
Pumpkins are in season from September onwards.
Step 1: Ingredients
- 4 tbsp olive oil
- 2 onions
- 1kg pumpkin or squash flesh (mine was of a medium size, it weighed 1600g before chopping up and 900g after. Small pumpkins tend to be the tastiest)
- 1/2 tsp cumin
- 1/4 tsp turmeric (optional)
- 2 garlic cloves
- 2 vegetable stock cubes
- 150ml double cream
- 500ml boiling water
- dash of pepper
Step 2: The onion
Heat the olive oil on a low heat in a large pan.
Add the onions and fry on a low heat until they're soft, not brown.
Step 3: Prepare the pumpkin
Lop off the top and bottom to make it more stable then divided it down the middle. Scoop out the seeds and save them. They're great roasted.
Mine was a nice fresh and young pumpkin from my garden and so the skin was still very thin. A peeler did the job at removing the skin. If yours is slightly older or bigger you make need to shave it off with a sharp knife.
Cut the two halves of the peeled pumpkin into evenly sized cubes.
Step 4: Add the pumpkin
Step 5: The spice must flow!
Fry the pumpkin and onion with the spice for a further 5 minutes.
Step 6: Garlic and stock then simmer
Pour on 500ml boiling water.
Add a lid and simmer on a medium-low heat for 20-30 minutes or until the pumpkin is soft.
Step 7: Cream it!
Step 8: Blend and season
Taste the soup. You may need to add a little salt or more pepper to taste.