Pumpkin Soup Bringing the Outdoors in

Pumpkin Soup – Bringing The Outdoors In

Autumn is the time when we are still hanging on to the outdoor pleasures of summer – but it’s just a little chilly, so we want to bring the outdoors in.  One of the joys of autumn is the rich harvests, especially squashes and what better way to combat the chill and cheer ourselves up than a lovely rich spicy Pumpkin Soup. 

This is a lovely recipe for Halloween and Bonfire Night, it freezes well and is always delicious, especially with a hunk of crusty bread.  If you want it extra spicy you can always leave the Chili seeds in.

This is a favourite recipe…

  • 1 tbsp Vegetable Oil
  • 1 tsp finely grated Ginger
  • 1 tsp finely grated Ginger
  • ½ tsp ground Coriander
  • 1 tsp ground Nutmeg
  • 1 diced Red Chili, seeds removed (optional)
  • 1 diced Carrot
  • 1 diced Onion
  • 1 diced Potato
  • 2 diced sticks of Celery
  • 900 gms (2 lb) diced Pumpkin
  • 425 mls (¾ pint) Vegetable stock
  • Salt
  • Pepper
  • Lemon Juice
  • Creme Fraiche (optional) to serve

Heat the oil in a large pan and fry the spices until fragrant.

Add the chopped vegetables, cover the pan and sweat the vegetables over a low heat until tender – about 20 mins

Add the stock, season with salt, pepper and lemon juice, bring to the boil, cover and simmer for about 20 minutes.  

Allow to cool a little and liquidise, adding a little more stock until you have a consistency you like.  

Reheat and serve with a dollop of Creme Fraiche and some crusty bread.


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