Features, Recipes

Pumpkin Soup

This dish is a great way to use up the flesh of the pumpkin after you’ve hollowed it out for carving.

Serves 4

1 medium pumpkin – about 500 g flesh diced
1 medium onion (red or white), finely chopped
1 pint vegetable stock (mix a stock cube with warm water)
1 teaspoon butter
225 ml milk

1) Place your butter in a deep, large pan and fry onions on a low heat until translucent. Add more butter if they start to stick.
2) Add your diced pumpkin and place the lid on the pan to allow to sweat for ten to 15 minutes (or until the flesh has started to soften and released some liquid).
3) Add your vegetable stock and milk, raise the temperature to a simmer, and allow to cook for 25 to 30 minutes. If you’re using cow’s milk, watch to make sure it doesn’t boil over (leaving the lid slightly a jar helps prevent this).
4) Season with salt and pepper to taste. You can add other spices at this stage if you like (Chilli works well).
5) Whilst waiting for your soup to cook, you can carve your pumpkin, or rinse and toast your pumpkin seeds.
6) Once the pumpkin is very soft, turn off the heat and blitz in a food processor.

And that’s it! It tastes lovely with a few drops of hot sauce and a couple of chunks of cheese melted in. This also freezes really well, so you can portion it off for later.


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August 2022
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