Now that the weather has changed and the temperature dropped I decided to get into the autumn spirit and cook up some seasonal veg. I’ve never made a soup and I thought that it was about time that I did, especially considering that the last few weeks I’ve slurrped a bowl of soup at lunchtimes (accompanying my sandwich) to help warm me up.
I thought that I would start with something cheap and easy so what better to start than a pumpkin! To begin with I googled pumpkin soup to see what the main ingredients were (other than the pumpkin of course!) and made my shopping list. It wasn’t until a few days later when I decided to actually make it that my plans changed a little. I could say that it’s because I threw caution into the wind and decided to create my own recipe but the true is, I couldn’t find the recipe I had looked at online- Doh! Because i could find another recipe that i really liked I decided to make my own using a combination of the easiest ones I saw.
So, how did it turn out? Delicious!! Even if I say so myself. It was spicy, filling and went great with a sandwich. However, I think I got a little carried away because I managed to get a fair few bowls out of it! We had approximately 8-10 servings so if your making a batch you may want to halve the ingredients if your not planning to eat it all week! Alternatively you can freeze half, but you would need to use vegetable stock instead of chicken stock (suggestions online have said that chicken stock doesn’t freeze well).
2 Sweet potatoes
2 Small onions (white)
2-3 Cloves do garlic
1/2 Red chilli
140ml (small pot) Double cream
1 Stock cube (Chicken or vegetable)
1 tsp Garamasala
1 tsp All spice
1/2 tsp Cayenne pepper
1/2 tsp Paprika
1/2 tsp Jerk seasoning
1/2 tsp Black pepper
Pinch of salt
You may want to play about with the ingredients and adapt it according to your taste buds. Many recipes online add other vegetables as well as pumpkin to add to the flavour. The most common vegetables were carrots, sweet potato, suede and butternut squash (and/ instead of pumpkin).
To make the soup creamy I added a small carton of double cream but again, some of the recipes I had seen used milk, coconut milk, creme fresh, or yogurt. I don’t know how much each of these will alter the taste, but I can imagine it will be a lighter option and less calories.
I liquidised my soup (I had to do this in two batches as I made so much!) but some recipes suggested just straining the soup through a strainer/sieve. It depends on what kind of consistency you want your soup to be.
If freezing, use a vegetable stock as it’s not advisable to freeze chicken stock. Also remember that you if you tweak any of the other ingredients, check if they are ok to freeze if you plan to do so.
- Peel the pumpkin, sweet potatoes, onion and garlic. Chop the onion, chilli and garlic and put aside. Cut the pumpkin/ sweet potato into small squares and place on an oiled baking tray. Place in the oven at 200’c for 20-25 minutes or until soft (a knife should just slide through)
- In a frying pan or large saucepan heat the onions on low until soft but don’t allow them to brown. When soft, add the butternut squash, pumpkin, chilli and garlic. Add the stock cube (1/2 pint of water) and the seasoning, then simmer for 10 minutes.
- Take the pan off the heat and carefully pour into a liquidiser ( you may have to do this in two batches)
- Once liquidised, pour into a fresh saucepan and add the cream. Heat for a further 5 minutes then serve, ideally with a beard roll
- If freezing, ensure the soup has cooled down completely before transferring to a suitable container.