Right. I’m going to start on a MASSIVE rant. I’m not some supermarket hating, smug food writer who uses words like “bounty” to describe a lot of food, telling you to boycott supermarkets, and only get your fruit, veg and meat from farmers markets, I’m just not that kind of writer.
It’s not that I love supermarkets, and think the sun shines out of the CEO of Tesco’s arse, either. But I do wish they would stock seasonal vegetables, such as pumpkins, when they are in season (which is a massively long one, too, as they store for ages, too!)… sadly, supermarkets only sell pumpkins about 1 week before Halloween, and then come the 1st of November, you’ll not see them for another year.
Added onto that, there’s no point in buying a supermarket pumpkin. Don’t bother. They’re crap. They only sell big carving pumpkins, brilliant if you want a stupid orange face outside your front door, but crap if you want to eat it. So on that note, before you try this recipe, go to a farmers market, or a decent greengrocers, and if you can’t get a pumpkin, use a butternut sqaush, it’s still very similar!
Spiced Pumpkin Soup
(makes a huge amount)
- 1 small-medium sized pumpkin, or a large butternut squash
- 1 large potato
- 1 large onion
- 4 french onion stock cubes (diluted to 2 litres) or good quality veg stock (2 litres)
- Chilli powder
- Knorr Aromat All Purpose Seasoning
- Preheat your oven to 150degrees c.
- Quarter your pumpkin, and deseed.
- Coat the pumpkin in a light dusting of the cumin, cinnamon, chilli powder, salt and pepper. Give a drizzle of oil, and rub in the spices.
- Place the pumpkin in the oven and cook until nice and roasted and the flesh is fully cooked.
- Whilst roasting the pumpkin, chop and sweat the onions in a little oil and butter.
- Finely dice the potato, add to the onions, and then add a teaspoon of turmeric (this gives the soup another earthy taste, and improves the yellow colour of the soup).
- Add the stock to the onion and potato, and leave to simmer till the potato is fully cooked (the potato helps thicken the soup and bulk it out a little)
- Remove the pumpkin from the oven, allow to cool a little. Peel off the skin (best way to remove is if you pull from the pointiest corner, it should come off in one) and then add to the stock and onions.
- Using a hand blender or food processor, blitz the soup down and it will have a gorgeous velvety texture.
- Add a dash of All Purpose Seasoning
- Check for seasoning, add salt and pepper if required.
- If adding more spice, whisk the spices in, as they will clump together otherwise!
P.S. This recipe makes a lot of soup, best invite the family and friends over to help polish it off!