I am so over this winter, colder, wetter and longer than last year it just feels unnatural not to have the sun up in the sky for days on end. No idea how I managed to cope with this ungodly weather in the UK. Cold weather means soups and finally using the Food Processor I bought for the sole purpose of making hearty winter soups by the bucket. I could never get away from the classic pumpkin soup even if I did end up swearing my head off after the first few blisters trying to carve and peel them as I go. It always seems easier in my mind when I pick up a pumpkin or two from the grocery store and drop it in my shopping trolley.
This fool proof Pumpkin Soup recipe from Delicious Magazine is perfection on a shivery cold evening. The only thing I added are extra chilli flakes and a sprinkling of ground pepper when serving. Also depending on the type of pumpkin you use, you might want to add more salt or end up with a very sweet pumpkin soup.
As great as the recipe is, I forgot that photographing soup is quite difficult. What you get is usually goopy looking orange yoghurt thing in a bowl… if I’m lucky. Perhaps I need to put a pumpkin in the background next year.
Ingredients (serves 6)
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L vegetable stock
- 1/2 cup (125ml) thin cream
- 1 tsp Chilli flakes
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg and chilli flakes if desired.