pumpkin soup recipe

Halloween is over for another year, and we reckon we’re not the only ones hastily making plans to use up a glut of perfectly good pumpkin – especially with Thanksgiving around the corner.

The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides.

Try, for example, tossing goat’s cheese, rocket, toasted pine nuts and diced roasted pumpkin through al dente pasta with a lug of olive oil – you might not have thought the combination of pasta and squash would work but it’s a firm favourite of mine.

It’s also a great way of fleshing out a vegetarian chilli or stew – simply roast in chunks and stir through before serving.

Honestly though, there’s nothing quite like a proper pumpkin soup. This one is an absolute basic from Maddie in our food team, and you can take it wherever you want with more spices, more ingredients and lovely toppings. Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup.

Roasted pumpkin soup recipe

• 1.5kg edible pumpkin
• Olive oil
• 1 teaspoon dried chilli
• 1 tablespoon coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock

Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

easy pumpkin soup blending

When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Ladle into bowls and add you favourite toppings.


Tags

easy pumpkin soup recipe

More news

  • http://www.eatlivetravelwrite.com/ Mardi Michels

    LOVE roasted pumpkin soup. Perfect for this chilly weather!

  • http://insurance123.us/ Aslinda Barus Handel

    wooww….. its tasty….. What is materials of manufacture?

  • Eric Jay

    il try to cook this one. seems sumptuous. and oh i love the snowflakes falling in.

    • http://insurance123.us/ Aslinda Barus Handel

      are you in restorant??

      • Eric Jay

        no I am not, but you could cook it in your home.

  • Queenie

    Do you skin the pumpkin before adding to the soup?

    • Pickwick2

      I’m guessing you have to skin the pumpkin, yes.

      • Fifi Hope

        roast the pumpkin with the skin and then scoop the flesh out of the skin before using in the recipe.

        • Pickwick2

          Thanks

    • BL

      Some pumpkins like the red kuri have edible skin

  • Maisie Kenton

    if you dont have a stick blender??

    • Matthew Hold

      Use a kitchen blender (Kitchen processor) if not but do it a little at a time so it doesn’t over flow.

  • AidaAida

    How many does this recipe serve? I’d love to make it for the office.

  • Martin Crawford-Brown

    I have a lot of Halloween Pumpkins which I am planning to turn into soup for Fireworks. Recycling and such.

    My question is can I leave the skin on when roasting and blending? Some are quite large.

    Thanks.

    • Fifi Hope

      leave the skin on when roasting and scoop the flesh out of the skin before using it in the recipe.