A delicious pumpkin soup recipe
We had a huge autumn storm raging over northern Europe earlier this week. Trees were falling over everywhere -- it was dangerous to be outside... but so nice and cosy to be inside! With autumn, and being cosy and warm in our minds, Ava and her little friends helped me make a delicious pumpkin soup for lunch. (And my lovely friend Maud documented it all.) They cut carrots, potatoes and onions and were great little kitchen assistants!This soup is smooth and velvety (and slightly spicy), making it wonderfully warming. It has a beautiful colour too. If you would like to put autumn in a bowl -- this is it!
Delicious pumpkin soup
- 2 pumpkins, cut in half
- 1 large onion, chopped
- 2 potatoes, cubed
- 1 carrot, cubed
- 1 liter chicken or vegetable stock
- 1 cube of butter (roughly 120g)
- olive oil
- s&p, cayenne pepper
- cream
Cut the squash in half and place on a baking tray yellow side up. Roast in oven for roughly 30-40 mins until squash is soft and peel comes off easily. While the squash is roasting, chop the onion and throw it in a big pot. Carmelize the onion with some olive oil, butter, salt and pepper.When the squash is finished roasting, peel and cut in cubes. Throw the squash into the pot with the rest of the butter. Put the lid on the pan, turn the heat to low, and allow the squash to ’sweat’ in the pot for roughly 20 minutes.Chop the potatoes and carrot and add to the pot along with the stock. Cook until vegetables are tender.Puree the soup, and season to taste with salt and pepper, and a pinch of cayenne pepper.Add a cup or so of cream to the pot right before serving (If you’re going to freeze the soup, don’t add the cream).You can sprinkle some roasted pumpkin seeds on top of the soup and a swirl of olive oil when you serve it.Enjoy with some yummy bread! Perfect for this time of year...
Enjoy!xxx Esther