Introduction: Super Easy Pumpkin Soup
I know I say this about a lot of my recipes but I really do love this one. It is stupendously easy, even after a crazy busy day at work I can bring myself to make this when I get home. It is very low calorie, pretty much fat free if you don't use oil for the roasting or for garnishing and surprisingly creamy for a dairy free soup. Sometimes I will vary this recipe by roasting the pumpkin with a couple of tablespoons of ras al hanout or cumin powder and chilli flakes, or I might add in some whole garlic and rosemary for something completely different a current favourite is to add a little creamed coconut and thai green or red curry paste when I blend it. There really is no end to what you can do with this awesome, simple recipe. The version in these pictures is topped with a dollop of mascarpone cheese and some smoked chilli and garlic oil.
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Step 1: Ingredients - Makes Enough for 2-3 People
1 butternut squash, acorn squash or similar sized amount of pumpkin (approx 1kg unpeeled)
Oil spray (optional)
1 or 2 chicken or vegetable stock cubes (to taste)
c.500ml just boiled water
salt and pepper to taste
- Preheat the oven to 200C fan. Cut the pumpkin/squash in half and scoop out the seeds with a spoon.
- Spray the pumpkin flesh with a little oil if using, season with salt and pepper and any other seasonings you are using. Place the pumpkin cut side down in a roasting pan then put in the oven for around 45 minutes or until cooked. I usually check after 30 minutes. You will know the pumpkin is ready when you can easily insert a knife and the skin is coming away from the flesh.
- Once the flesh is cooked, boil the kettle then scoop the pumpkin flesh into a food processor. Add the stock cubes and blitz it all together until you have a smooth puree and everything is combined. While the food processor is still running slowly and carefully add the just boiled water until your soup reaches your desired consistency. I usually use around 500ml.
- You can either pour this straight into bowls from the food processor or transfer it to a saucepan and keep warm until you are ready to eat. I'm sure this soup would keep well in the fridge for a few days however I've never tried as it always disappears in one sitting in my house.
Optional Extras To make your soup more special why not try one or more of these optional extras. There's also nothing wrong with a chunk of crusty, buttered bread with this soup either, in fact you're missing out if you don't!
- Drizzle with some smoked chilli and garlic oil such as this one from L'ail Olive with which I am currently obsessed. It's glorious.
- Sage leaves gently fried in a little butter.
- Crumbled feta/riccotta/cottage cheese with or without some chilli flakes.
- Crumbled blue cheese.
- Crispy fried bacon or pancetta.
- Poached, shredded chicken.
- Roasted pumpkin seeds.
- Crispy fried onions.
- Chunks of roasted squash.
- Harissa paste swirl.
Finalist in the
Soup and Stew Contest
10 years ago on Step 3
Excellent recipe. When roasting pumpkins, I sometimes put them flesh side up. It gives it a little bit of caramelization which makes or a more interesting taste.
Reply 10 years ago on Introduction
Thanks farflungfloyd! Glad you like the recipe. The main reason I roast them cut side down is that I find the flesh comes away from the skin much more easily as it has almost steamed. Also, on occasion, with the cut side up, I have ended up with so much caramelisation that the soup can taste a little bitter. With the cut side down I find I can just leave the pumpkin or squash to roast and not worry about it too much while it's cooking. It's going to taste great however you roast it though.