Autumnal recipes – spiced pumpkin soup
Summertime is at its’ end and along with it, our summertime recipes too. But don’t worry, because as the leaves start to fall from the trees and the air gets chillier, we’re going to be posting an autumnal recipe each week and we’ve got some great ones lined up for you!
Although we do love summer and are sad to see the end of it, we also love seeing the seasons change and fall is one of our favorite seasons; the colors are beautiful, the air is crisp and fresh, and the food turns in to real, hot, home-cooked food! The recipe we’ve chosen this week is an absolute classic… spiced pumpkin soup. Take a look at the ingredients and method for making this dish below…
Here’s what you’ll need:
4 tablespoons olive oil
2 onions, finely chopped
1kg pumpkins or squash (try kabocha)
700ml vegetable stock or chicken stock
142ml pot double cream
4 slices wholemeal seeded bread
Handful of pumpkin seeds from a packet
Here’s what you’ll need to do:
1. Heat the 2 tablespoons of olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored
2. Add 1kg (peeled, de-seeded and chopped in to chunks) pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden
3. Pour 700ml vegetable stock into the pan, then season with salt and pepper
4. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft
5. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender
6. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan
7. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons
8. Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the bread until it starts to become crisp
9. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted (these can be made a day ahead and stored in an airtight container)
10. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds.
This sounds like the perfect meal to keep warm as the autumn weather takes over – and what’s also great about this recipe is that the soup can be frozen for up to 2 months! So you could make a batch today and keep some of it for October and November when the real cold weather moves in.
We’d love to know what other recipes make you think of fall, and also what other recipes you have that involve pumpkins! Leave us a comment below…