With the pumpkin I got for Halloween this year I decided to make a comforting pumpkin soup. To be honest, when cutting up the raw pumpkin it doesn’t smell great. But it’s amazing how the flavour of the pumpkin is transformed through cooking, seasoning and adding other ingredients!
- 1 pumpkin (medium-sized)
- 2 onions
- Vegetable stock (700 ml)
- Double cream (142 ml)
- Salt and pepper
- Bread, butter and cheese to serve
This is the basic recipe, but you can easily add other vegetables, such as carrots or celery, as well.
- Cut off the top
- Scoop out the seeds and fibrous bits. Chuck the fibres, but you can use the seeds – see instrutions here on what to do with them, http://www.bbcgoodfood.com/howto/guide/how-cook-pumpkin
- Then scrape the flesh out and set it aside for the soup
- Chop then fry both onions in a large dish for 2 minutes until soft
3. Add the pumpkin flesh. Cook for 10 minutes until soft and golden.
4. Add the vegetable stock. Season. Bring to the boil. Then simmer for 10 minutes.
5. Add the double cream. Bring back to the boil briefly
6. Blitz the soup in a food blender until smooth
7. Serve with bread, butter, cheese and an extra drizzle of cream
8. Carve a scary face in your pumpkin. Unfortunately, mine lost a couple of teeth!