Instructions, Recipes

Spiced Pumpkin Soup

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.A lovely big pile of Autumnal pumpkins for eating in Autumn

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)

Ingredients:

  • 1 small-medium sized pumpkin, or a large butternut squash
  • 1 large potato
  • 1 large onion
  • Garlic
  • 4 french onion stock cubes (diluted to 2 litres) or good quality veg stock (2 litres)
  • Salt
  • Pepper
  • Cumin
  • Cinnamon
  • Chilli powder
  • Turmeric
  • Knorr Aromat All Purpose Seasoning
  • Oil
  • Butter

Method:

  1. Preheat your oven to 150degrees c.
  2. Quarter your pumpkin, and deseed.
  3. 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.
  4. Place the pumpkin in the oven and cook until nice and roasted and the flesh is fully cooked.
  5. Whilst roasting the pumpkin, chop and sweat the onions in a little oil and butter.
  6. 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).
  7. 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)
  8. 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.
  9. Using a hand blender or food processor, blitz the soup down and it will have a gorgeous velvety texture.
  10. Add a dash of All Purpose Seasoning
  11. Check for seasoning, add salt and pepper if required.
  12. 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!

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About krisball

I'm Kris, a 24 year old human shaped thing from Preston. I play the ukulele, and love to entertain people. Other interests include cooking, drinking, sleeping, and shouting at things and people about things and other people.

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