3 Ways to Play with Pumpkins: Pumpkin Soup

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As a grower, I love pumpkins. (Shameless picture of me holding one below):

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However, I’m 99% certain that most of you reading this have never grown one. You’ve most likely carved one in preparation for Halloween. You may have even tasted one in a fancy restaurant. Yet, for the majority of us, pumpkins aren’t exactly as familiar to us as, say, potatoes or carrots are.

But they should be.

Want to know why? Well, for a start – these huge balls of orange taste fantastic. Roasted, blitzed or through eating the seeds alone, you can acheive some brilliant things with pumpkins. The other advantage to pumpkins is that they last forever.

Of course, if you don’t grow pumpkins you’ll probably only see them in the supermarket at one particular time: October or, more specifically, Halloween. Yet, we should all take advantage of this golden opportunity. This October, don’t just carve out your pumpkin into a scary-looking decoration; why not try cooking them, too.

PUMPKIN SOUP (Serves 3)

What you’ll need:

  • 500g of pumpkin
  • a dash of double cream
  • one red onion
  • a knob of butter
  • olive oil
  • salt and pepper

1# – HOW TO CUT THE PUMPKIN (20 minutes)

This can be the one thing that puts people off of pumpkins. I’m not going to pretend that this is easy. However, grab yourself a sharp knife (don’t do anything silly) and chop as much pumpkin as you need off of the fruit. Next, half this and carefully take off the thin layer of skin. Remove any spaghetti-like flesh bits and then dice the pumpkin up into small-ish chunks.

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2# – ROASTIN’ TIME (40 minutes)

Once you have your pumpkin all diced up ready, lay the pieces onto a baking tray and cover with a little oil. Sprinkle some salt and pepper over the top (you could also add a bit of paprika if you like things hot). Place your pumpkin into the oven for around 40 mins.

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3# – INTO THE SAUCEPAN

Take a large saucepan and melt some butter into it. Follow this with your large onion, chopped and stir until the onion begins to brown (4 minutes). Remove the pumpkin from the oven. It should be soft but not crispy. Slide this into the saucepan and give everything a good stir for about 5 minutes. Finish the mix by adding a good dollop of double cream.

4# – BLITZIN’ TIME

Grab a blitzer/hand blender and run the soup through until it is nice and smooth.

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5# – EAT

Grab a bowl. Grab a spoon. Take a massive chunk of buttery bread. Waste no time in enjoying this delicious autumn meal.

Here’s the moment my girlfriend found out just how great pumpkin soup is:

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Next week, we’ll be looking at making some jazzy houmous…

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