As Halloween approaches, pumpkins are popping up in stores all over the globe. Pumpkin Soup is a real treat for the kids at Halloween and they get to do all the hard work by carving the pumpkins. This recipe is very easy to make, very tasty and the perfect snack after Trick or Treating the neighbours. Furthermore, it’s dairy-free, gluten-free and perfect for a vegan or vegetarian diet. Pumpkin Soup is full of wholesome ingredients and can be prepared in advance. You can store in the fridge for at least three days and freeze for up to three months. There are two recipes featured here: one made traditionally in a pan and the other using a Soup Maker which means the soup can be ready in 20 minutes.
Traditional Pumpkin Soup
Pumpkin Soup is full of wholesome ingredients and can be prepared in advance. You can store in the fridge for at least three days and freeze for up to three months. There are two recipes featured here: one made traditionally in a pan and the other using a Soup Maker which means the soup can be ready in 20 minutes.
- 1.5kg (3lb) peeled and deseeded pumpkin, cut into 3cm (1¼in) cubes
- 1 large onion, roughly chopped
- 2 carrots, peeled and chopped
- 1 red pepper, deseeded and cut into cubes
- 4 tbsp olive oil
- 1 knob fresh root ginger, peeled and chopped
- 1.5 litres (2½ pints) vegetable stock
- salt and freshly ground black pepper
You will need a 3.5–4-litre (6–7-pint) deep-sided saucepan. Preheat the oven to 200°C/180°C fan/Gas 6.
Tip the prepared pumpkin into a large, resealable freezer bag with the onion, carrots and red pepper. Sprinkle with half the oil, season with salt and pepper and toss everything together until the vegetables are coated.
Tip into a large roasting tin and spread out to form a single layer (use two roasting tins if necessary).
Roast in the oven for 40–45 minutes until tender and tinged brown.
Place the large, deep-sided saucepan over medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute.
Pour in the stock and bring to the boil, then stir in the roasted vegetables and season with salt and pepper. About 30 minutes should do!
Remove from the heat and, using a hand blender, whizz the mixture until smooth.
Check the seasoning, adding more salt and pepper if necessary.
Return to the heat to warm through and serve hot with crusty bread.
Quick Pumpkin Soup
Life has been made a whole lot easier with the invention of the Morphy Richards Soup Maker. For this version of the Pumpkin Soup just add all the ingredients to the Soup maker and set to smooth. Wait 19 mins and serve. You may need to reduce the ratio on the ingredients to fit your soup maker as they don’t work so well if you overload. It’s easy enough tho to prepare in batches. I love mine and I bought it via Amazon so here is the link.
Apart from their fun decorative uses, pumpkins add great flavour to food. Apart from their fun decorative uses, pumpkins add great flavour to food. One of our favourite dishes is pumpkin soup, and below are a few wine pairings to make a delicious fall meal. Pumpkin soup is a true autumnal wonder – mellow, rich, filling and satisfying.
Pairing soup with wine is generally not such a difficult process, as most soups have strong primary flavours which make wine matching relatively easy. Pumpkin soup is no exception with its mellow fruitiness, and you add cream to the recipe calls for a soft, lush wine which will not overpower the subtle flavours of the dish. Taking this into account, a Viognier would pair beautifully – the aromatic floral notes will bring a piece of summer to this autumnal soup, and the creamy, buttery body will complement the texture beautifully. We chose a Kimbao Viognier from Chile. Available from Naked Wines.