Pumpkin soup

This is a blog post of making pumpkin soup. I harvested some curcubita pumpkin in my garden in Autumn. Now it’s winter and i have decided to make some soup of these pumpkin I grew.

pumpkin soup
Small delica pumpkin i grew in my garden
Sliced Delica pumpkin

It is much smaller compared to the ones seen in the shops as it is homegrown in my garden in London. Still, it is a pumpkin and I had two of these. I then slice into a manageable chunk to be roasted in the oven. I roast them so as to bring out the flavors and it is also possible to use them for other purposes like a dessert-like pumpkin tart. Another option, if there is too much for this recipe, is to freeze them in the freezer. Just them on freezer-friendly bags.

Pumpkin soup
Roasted Delica pumpkin

If there is Delica pumpkin available try other types of pumpkin or if not butternut squash. the flavors will vary due to the nature of squash and pumpkin. Delica pumpkin is available to buy online from Natoora even in January. As most pumpkins are available in shops to come around Autumn time which is October.

pumpkin soup
Pumpkin soup

Some pumpkin soup recipes put a drop/ spoonful of creme fraiche to add more flavours. I don’t use it in my recipe as I like to be as low calorie as possible.

Pumpkin soup broth base

I use the classic French broth making ingredients which are onion, celery, and carrot. It is called Mirepoix (pronounced as meer-PWAH) and use to flavour stocks like for soup, stews and sauces. I sauteed these ingredients lightly with oil or butter. Let the aromas infuse then add the pumpkin. It is possible to use a vegetable stock cube cheats way. But sometimes it is so much better to use raw ingredients as you know what is going into the broth.

This recipe is vegan as it uses plant base products and gluten-free. Thank you for reading and dropping by do have a look at my other soup recipes like the Jerusalem artichoke soup recipe.

Pumpkin soup

  • 1 big pumpkin delica variety (or 2 small ones)
  • 2 stalks celery
  • 1 medium brown onion
  • 1 medium carrot
  • 500mls to 1 liter water
  • 1 tbsp rapeeed or olive oil

Roast the pumpkin

  1. Cut the pumpkin into slices and roast it in the oven. This is done to soften the pumpkin before cooking. Add some oil and bake in 180 degrees Celcius oven till it softens and starts to wrinkle up. This will take about 20-30 minutes depending on the size of the sliced pumpkin. Take is off the heat. remove the pumpkin seeds.

Cooking the pumpkin soup

  1. In a pot put a bit of oil and saute the chopped onions lightly then add the rest of the ingredients like roasted pumpkin, carrot, and celery. Add some water to loosen it. The pumpkin will contain some water as well. Cook till the rest of the ingredients softens. Add salt and pepper to taste. Use a soup blending stick to blend the pumpkin soup into a smooth texture. Enjoy will it is warm with some freshly baked bread.

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