Bonjour, I told you’d I’d be back with another way to use a pumpkin after you’ve carved it! I must admit I didn’t get much sleep due to the storm that seems to have hit the UK; it poured down with rain all night, and then the wind was picking up – my fence looks as though it may snap (let’s hope it doesn’t). I thought for this blog post, I would lead nicely on to some homemade pumpkin soup.
You can combine the pumpkin with a large variety of things, such as carrot, coconut, apple – the possibilities are endless! I stuck to a creamy and simple soup and one which I had all the ingredients for, it lasted the majority of the week, serving well as lunch for quickness and warmth. Since then, I have been making soup on a Sunday night in preparation for the week ahead; it has been saving me a fair bit of money as I’m usually buying lunches out at great expense once you’ve added it all up. Not only that, but as the weather has turned colder, it’s a wonderful feeling to be warm on the inside and well wrapped up in my jumpers – I have been cheering for the autumn/winter chill since the end of August!
So yes, pumpkin soup that’s easy and delicious; store in airtight container and it should last (if you haven’t eaten it all by then!) for about 4-5 days. Once warmed, spoon in some cream/creme fraiche or natural low fat yoghurt as I did, a sprinkling of pepper and those wonderful seeds you made earlier – voila! The recipe is adapted slightly from BBC Goodfood, also, mine wasn’t as orange as theirs, maybe the pumpkin wasn’t as ripe? So far, all the seeds and 1 kg has been used, still more to go!
- 4 tbsp olive oil
- 2 white onions, finely chopped
- 1 kg pumpkins, chopped into chunks (you can always use butternut squash)
- 700 ml chicken stock
- 142 ml natural yoghurt (plus extra for swirling later)
- Salt and freshly ground black pepper
- Roasted pumpkin seeds
- A good chunk of wholemeal bread
- Heat 2 tbsp olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured on a medium heat.
- Add the chopped pumpkin to the pan, and continue to cook for 10-15 mins, stirring occasionally until it starts to soften and turn golden.
- Pour your stock into the pan, then season with salt and pepper. Bring to the boil, then allow to simmer for 10 mins until the squash is very soft.
- Pour the yoghurt (or cream if using), bring back to the boil, remove from the heat, then purée with a hand blender (the soup can now be frozen for up to 2 months).
- To serve, pour the soup into bowls, swirl some natural yoghurt on the top, add salt and pepper to taste, and lastly add a handful of pumpkin seeds. Enjoy!