As you may have realised from my autumn wish list, I love autumn and have been looking forward to the change of season for a while now!
My children are pumpkin mad (their favourite story is currently Penguin and Pumpkin), and now seems the perfect time to celebrate the arrival of autumn with some delicious homemade pumpkin soup!
I have made this soup before (it’s a hybrid soup based on Jamie Oliver’s recipe with a few tips and ideas from BBC Food Recipes! ) – but this is my own, slightly adapted, recipe:
Perfect Pumpkin Soup : Ingredients
2 tbsp olive oil
2 onions, finely chopped
1large pumpkin – peeled, deseeded and chopped into chunks
3 carrots – peeled and sliced
750ml vegetable stock
150ml pot light double cream
1 tbsp ground nutmeg
1 tbsp paprika
Salt and freshly ground black pepper to season
Perfect Pumpkin Soup : Preparation
1. Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
2. Add the pumpkin and carrots to the pan, then cook for 8-10 mins, stirring occasionally until they start to soften. Add the paprika and nutmeg.
3. Pour the vegetable stock into the pan, then season with salt and pepper.
4. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the light double cream into the pan, bring back to the boil, then purée with a blender.
5. Serve soup with freshly ground black pepper and homemade croutons. It would be perfect served in small pumpkins too!
This soup can also be frozen for up to 2 months.