Last year I had planned on creating all sorts of amazing things with the glut of pumpkins around Hallowe’en and then things got away from me. So this year, I made sure I got in there early to create some very tasty creations.
This pumpkin soup is full of gentle, soothing spices that will give your immune system a good boost and warm you from the inside out on these cold Autumnal days.
Substitute sweet potato, butternut squash or carrot when pumpkin is out of season. For lots more tasty squash and pumpkin recipes click here.
Don’t forget to save your pumpkin seeds and make a great tasty snack or use as a base for pesto! Simply, scoop out the seeds, rinse off the pumpkin flesh, place in a dry roasting tin and roast for 20-25 minutes until crispy. I like to add some spice like smoked paprika or cumin to mine too.
I have also started to use my Tipperary neighbours chicken bone broth from Magners Farm in my soups. It adds such a rich and natural depth in flavour ands adds a really velvety finish to your soup.
- 3 tsp oil
- 1 tsp turmeric
- 1 tsp cardamon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 medium pumpkin
- 2 medium onions, peeled and cut in half
- 3 cloves garlic, unpeeled
- 800ml hot vegetable stock or 400ml bone broth diluted with 400ml water
- Preheat an oven to 200°C/180°C fan/400°F.
- Mix the oil and spices together in a large roasting tray.
- Prepare the pumpkin by slicing off the top and tail to create a flat level surface to work off so that the pumpkin doesn’t end up rolling everywhere on you. Cut in half and spoon out all the seeds and hairy bits.
- Add to the roasting tray with the onion and whole garlic and mix thoroughly.
- Roast for 25-30 minutes or until soft through.
- Squeeze the roasted garlic from the skin, scoop the pumpkin flesh from the skin and place with all the remaining items into a large saucepan. Pour over the hot stock or bone broth and bring to the boil. Reduce to a simmer and cook for a further 5 minutes.
- Blend until smooth.