As the nights begin to draw in and no matter how hard I tried to avoid digging out those slippers I finally admit defeat and lose the flip flops, which usually leads to craving something warm and comforting in preparation for the long winter ahead, what could be better than a hot bowl of homemade pumpkin soup.
October is the pumpkin season and with Halloween approaching it makes it the perfect time pick yourself a good one! There are lots of good places where can actually choose and physically pick your own (usually closer than you think!), so before rushing off to supermarket maybe just see if there is one close to you.
If you are picking, carving, painting, decorating and displaying pumpkins why eat them too! Why not give my pumpkin soup recipe a go, you wont be disappointed and you wont have any waste either – 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!