Pumpkin soup
Kiwis love pumpkin soup, it's the most popular way to enjoy pumpkin and everyone seems to have a favourite pumpkin soup recipe. If you don't have one, here's an amazing recipe for a creamy, full flavoured natural pumpkin soup that can be lightly spiced once you've mastered it.
Ingredients
Method
- Peeled, chopped pumpkin chunks
- One diced onion
- 2 cloves of freshly crushed garlic
- Large knob of butter and a splash of olive oil
- 1.5 litres of chicken or vegetable stock (use 2 stock cubes)
- Melt the butter and drizzle the oil into the saucepan.
- Add the onion and garlic and fry until softened.
- Add the pumpkin chunks until they start to caramelise. Add one and a half litres of vegetable stock to cover the pumpkin
- Cook on a medium heat for 15 minutes, then reduce heat to a simmer until the pumpkin is tender.
- Use a stick blender to blitz until smooth.
- Season with salt and pepper.
Adding flavours to this basic pumpkin soup recipe
- Curried pumpkin soup: Stir in a decent pinch of curry powder as you blitz
- Thai pumpkin soup: Saute 2 Tbsp of Thai curry paste with the onion and garlic. Add a cup of coconut cream once blitzed.
- Pumpkin and ginger soup: Saute a thumb size chunk of chopped ginger with the onion and garlic.
- Pumpkin, red pepper and smoked paprika soup: Before blitzing, add one whole roasted red pepper (buy in jars) with a Tsp of smoked paprika. Blitz then heat through.
- Fresh or dried sage: The herb sage combines wonderfully with pumpkin and squash. Add it to your soup whilst it is simmering.
Best pumpkin for pumpkin soup
Crown grey pumpkin or butternut squash make the tastiest pumpkin soup.