Monday, 18 May 2015


In my previous post I shared with you one of my family's winter favourites, lentil soup.  Today is pumpkin's soup turn to take centre stage.

Pumpkin Soup

The recipe and cooking technique are very simple, however it requires some prep.

To feed 6 people you need:
1 kg of pumpkin (peeled and cubed) – I am not fussy about what kind of pumpkin to use
3 medium potatoes (peeled and cubed)
1 red onion (peeled and cubed)
2 L of boiling water
4 cubes of chicken or vegetable stock or vegetable stock for vegetarian option
Salt and freshly ground black paper
1 tbs of chopped coriander or chives (to your taste) to serve
Pouring cream to serve

When preparing the vegetables, bear in mind that the potatoes need to be sliced into smaller chunks then the pumpkin as it takes longer to cook.

Pumpkin Soup

Place pieces of pumpkin, potatoes and onions in a pot, pour over boiling water, crush 4 cubes of stock, bring to the boil and simmer until the vegetables are tender, about 20 minutes.  Using the blender, blitz the soup until the smooth consistency and give it a taste.

Pumpkin Soup

Pumpkin Soup

Pumpkin Soup

Add some salt if required.  The soup will be quite sweet due to the nature of the pumpkin.  You can always spice it up with just a few chili flakes and a lot of freshly ground black pepper

When serving, pour into a soup bowl, spoon a cream with a tea spoon and sprinkle it over the soup.   You can have some fun with it – try to draw dots and cross some lines with the cream, creating some sort of pattern like a real pro.  Sprinkle with chopped herbs and freshly ground black paper.  Serve with warm crusty bread. 


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