Pumpkin Soup - Chosen by Tara and Jordan
We chose this recipe as its so seasonal because we are coming up to Halloween so it is seasonal as pumpkins are associated with Halloween. Soup is such a comfort food that warms you up on cold nights. Its very convenient as you can cook it , freeze it and then reheat it at any time if you want a quick soup. You are guaranteed satisfaction with this creamy, full of flavour recipe. We are convinced it reduces aches and pains as it is full of nutrients and vitamins aren’t destroyed when cooking soup, it is low in fat and very high in fibre. It’s a very easy meal to prepare and is very hard to mess up.
- 2 tbsp olive oil
- 2 onions finely chopped
- 1kg or squash (try kabocha), peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml double cream
For the croutons
- 2 tbsp olive oil
- 4 slices wholemeal seeded bread, crusts removed
- handful pumpkin seeds
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a then fry the bread until it starts to become crisp.
- 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
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.