We’re now well into October which means cosy nights, comfort food and pumpkin featuring heavily in everything. One of my favourite things to make at this time of year is pumpkin soup, as it’s quick and easy to prepare and tastes amazing.
I used one of the pumpkins we picked ourselves and turned the left-over pumpkin into a serving bowl which helped keep it warm on the table and made for quite a cute Autumnal centrepiece.
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A chunk of butter
1 pumpkin (pure pumpkin puree is fine too)
2 veggie stock cube
Salt & pepper
1. Scoop out the seeds of your pumpkin and cut out the pumpkin flesh.
2. Turn the oven up on full and place the outer pumpkin on a tray with it’s lid next to it and roast whilst making the soup.
1. Peel and chop the onion and fry in the butter until brown.
2. Peel and chop the potato and add to the onion.
3. Make up your vegetable stock (I used two 500ml jugs) and add to the pan. Cover and let simmer until the potato is soft.
4. Puree your pumpkin and add to the soup.
5. Blend the lot with a stick blender until smooth.
6. Season and grate your nutmeg in. I can’t get enough of the stuff so used a whole one but do it to taste.
7. Add a dollop of double cream. I find it’s normally very creamy by this point anyway so used the cream sparingly.
And that’s it! You can pour back into the roasted pumpkin to serve and add a few chilli flakes if you want a bit of a kick with it.
A few Halloween’s ago I decided to make a four course meal on Halloween using almost entirely pumpkin. I put out on the table: Pumpkin soup, pumpkin lasagne, pumpkin fries, pumpkin ravioli and pumpkin pie. By the end of it just the smell of pumpkin was enough to turn my stomach. You can definitely have too much of a good thing.
Let me know if you try this!
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