Homemade pumpkin soup, I cannot think of anything better to warm the belly on a cold frosty night with a big chuck of crusty bread with lots of butter! Although, I am usually in denial that summer is finished and flip flops are no longer outdoor appropriate, but when the time comes I cannot fight the overwhelming desire for something warm and comforting so admit defeat and indulge.
October is the pumpkin season and with Halloween approaching it makes it the perfect time pick yourself a good one! There are actually lots of good pick your own farms (usually closer than you think!), so before rushing off to supermarket maybe just see if there is one close to you.
Whatever you are doing with your pumpkin albeit carving, painting, decorating or displaying you can don’t have to throw away the leftovers why not give my pumpkin soup recipe a go, you wont be disappointed – you could even roast the seeds and have them as snack!
- 1kg pumpkin, diced
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 1 clove of garlic, chopped
- 1 tsp ground cumin
- 1 litre of chicken stock
- 2 tbsp rapeseed oil (olive oil is also fine to use)
- Salt & pepper to taste
- Creme fraiche
- Add the oil, onion and garlic to a large pan and gently saute on a low heat for about 5 minutes or until the onions are soft, then add the cumin and continue to cook for a further 2 minutes. Then add the pumpkin and carrot, stock and salt and pepper to taste and gently simmer for approx 30 minutes.
- With either a hand blender or food processor blitz into to a smooth consistency.
- Serve into individual bowls and stir through a dollop of creme fraiche, you could use double cream
- if you are feeling a little naughty.
- Tip: Rapeseed Oil is lower in saturated fat than olive oil and rich in Vitamin E and omega 3 - it is also cheaper!