Pumpkin Soup

Pumpkin Soup

HELLO WINTER !

Its the first day of winter and we know it is here! It has been raining all morning and what feels more like winter than a good hearty soup by the fire.

I believe that pumpkin soup should be kept pretty simple but the way we cook it is what bring out more flavour. When i make pumpkin soup- i can tell you now it changes almost every time dependent on what i have in the cupboard. I prefer not to add any cream, as i like it really thick and with a mix of roasted orange vegetables, I leave the skin on cause its full of fibre and goodness. And its as simple and roasted everything, adding some stock on the stove and blending ti all together.

Tips: My favourite is butternut pumpkin, i find it smooth to mix and sweet to eat. And tip two, add the stock slowly- i don’t use a lot of water as i like it thick but you can use as much water as you like (or adding cream will make it thinner).

PS. Don’t forget the warm crispy bread for the side !

Pumpkin Soup

1 large Butternut Pumpkin

1 small Sweet Potato

2 carrots

1 large brown onion

1 cup of vegetable stock

1 heaped tablespoon of garlic

1 heaped tablespoon of ginger

1 teaspoon on curry powder

1 teaspoon of cumin

Olive Oil

• Roast pumpkin, sweet potato, carrots and onion in the oven on 200degC for 30 minutes.

• Add roasted vegetables to a pot over the stove and simply add in all ingredients. Cook for around ten minutes to let the seasoning cook through and the stock reduce a little.

• Mix with a hand mixer, then serve with some parsley, fried shallots and warm toasted sourdough.