Pumpkin soup recipes
Our top 3 of 20 Pumpkin soup recipes
Tips
The bit that really makes this soup (courtesy of a tip from Giancarlo from Caldesi restaurants) is to add a bunch of fresh sage when you are heating this up. Put in the sage for 10 mins and then remove before serving
Ingredients
- 2 large onions
- 2 carrots
- 3 large butternut squash
- 2 large pumpkins
- 4 cloves garlic
- olive oil
- fresh sage
- salt and pepper
- beef stock
- vegetable stock
- 1 tin tomatoes
Method
- 1. Cut the pumpkin and butternut squash in moon crescent shapes
- 2. Place on a baking tray and dizzle with oil , season with salt and pepper and smash some garlic and throw onto the baking tray.
- 3. Roast in a hot oven (190C) for 30 mins.
- 4. Cut and cop onions and carrots and fry (onions first until translucent then add carrots)
- 5. Add in a pint of vegetable stock and a pint of beef stock (can make this with just vegetable stock but I like the beef taste)and add ton of tomatoes.
- 6. When the pumpkin and butternut is raosted - skin it and throw into the pot (with onions, carrots and stock and simmer for 20 mins.
- 7. Put everything into a blender and blend and then pour back into the pot.
Ingredients
- 1 tbsp. olive oil
- 1 onion chopped
- 1 tsp. cumin
- 1 tsp. coriander ground
- 675g pumpkin cut into cubes
- 600 ml vegetable stock
- 1 dried red chilli crushed
- 100 ml skimmed milk
- ------- nutmeg
- ------- salt and pepper
- ------- chives chopped
Method
- 1. Heat oil in a large saucepan.
- 2. Add onion and cook with the cumin and coriander
- until softened.
- 3. Add pumpkin and cook for a few minutes, then
- add stock..
- 4. Grate in some fresh nutmeg, add chilli and
- season, then cover and cook until pumpkin soft
- ,about 15 min.
- 5. Add milk and blend until smooth.
- 6. Return to pan and heat through, adding more
- seasoning, milk or stock.
- 7. Garnish with chives.
3 Comments
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thumbpromote_.png "by FunkyMummy")
FunkyMummy Fri Oct 16 2009 • Reply
This simple reciepe really let the natural flavours come out. I made it with vegetable stock at it was really yummy. Would recommend it to everyone
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carol savage Sun Sep 13 2009 • Reply
This was great - especially with a knob of grated ginger
Ingredients
- 1 kg Pumpkin (deseeded)
- 2 tbsp Virgin Olive Oil
- 1 large onion
- 1 litre Chicken (or vegetable) stock
- 4 cloves garlic
- ½ tsp nutmeg
- to taste salt pepper
Method
- Preheat oven to 190C. Slice pumpkin and deseed. Put onto baking tray and cover with mashed garlic and olive oil and roast for 30 minutes.
- Heat 1 tbsp of oil in a large saucepan and add chopped onion, nutmeg, salt and pepper and cook for a couple of minutes until the onions are translucent.
- Add the roasted chopped (deskinned and deseeded) pumpkin and simmer with the litre of chicken stock. (This soup can be made vegetarian by subsituting with Vegetable stock)
- Simmer for about 20 minutes and then put in batches into a blender.
- Serve hot with a drizzle of cream and a sprinkle of nutmeg
1 Comments
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Add commentDaveP Thu Nov 4 2010 • Reply
"Add a ton of tomatoes" !Might make it a bit strong :-)Thanks for the baked squash idea, much easier than carving out the flesh!Dave