Its cold and wintery outside, this is a great reason to whip up some tasty hearty pumpkin soup.
I roast my pumpkin off in the oven to prepare it for the soup. Roasting is a great form of cooking the pumpkin for soup, you need to leave it in the oven long enough to caramelize the onion which will give great flavour to the soup.
You will need;
- Pumpkin (I used crown)
- Two Onions
- Half a clove of Garlic
- Olive Oil
- Salt and Pepper
- Boiling water
- Chicken stock
- Parmesan (optional)
- Greek yoghurt/coconut cream (optional)
- Preheat the oven to 180 degrees
- Prepare the pumpkin by removing skin and cutting into slices for roasting. Spread onto a Roasting tray with a dash of olive oil and season. You can also roast the garlic with the pumpkin now or add it later. Leave in the oven until pumpkin has gone golden brown on the edges.
- Once pumpkin is cooked remove from tray and set aside. Boil some water and add to the oven tray and let it sit for 10 minutes, then scrape the tray to get all of the sticky bits off the bottom.
- Dice the onion (and garlic if using at this point) and add to a large pan with some olive oil on a medium heat. Cook until onion is clear, then add the roast pumpkin with the water from the roasting tray. Then top the pot up with another two cups of chicken stock.
- Bring to the boil then reduce heat and simmer for 20 minutes. Once soup has cooled a little, use a hand mixer or blender to create a smooth consistency and season to taste.
- If you wish you can add a table spoon of Greek yoghurt or coconut cream to serve, this will make for a creamier soup. Also, if you like, add a slither of parmesan on top.
I made this soup for an unwell friend. I have started using empty bottles and jars as a vessel for soup. They are great as I always have some stashed in the cupboard and its doesn't matter if you don't get them back.