updated October 2019
Pumpkins are in abundance in the UK shops for most of October and they are no longer just for making pumpkin carvings for Trick or Treat. I have lots of delicious pumpkin recipes here on the blog, but pumpkin soup is one of the easiest and most successful to make.
Here are three great recipes to try:
Creamy Pumpkin Soup
This lovely creamy pumpkin soup can be made with or without cream and bacon making it dairy, gluten and meat free. Delicious either way.
1kg pumpkin flesh grated
2 carrots grated
1 potato grated
1 onion diced
4 slices of bacon diced (optional)
Garlic or dried minced garlic
Salt and pepper to season
150ml cream (optional)
1. Fry off the diced onion in a little olive oil in a large saucepan
2. Add in some garlic and diced bacon (optional) and fry for a couple of minutes
3. Add all the grated vegetables, 1 litre of vegetable stock and salt and pepper to season
4. Bring to the boil then cover and simmer lightly for about half an hour, stirring when needed
5. Remove from heat and use a hand blender or electric blender to puree it all together into a fine creamy consistency.
6. Stir in 150ml of cream and simmer for a few more minutes (I used single cream but I have seen recipes that suggest double – cream is optional as the vegetables alone make a creamy consistency but this just adds some extra richness to the flavour.)
7. Pour into bowls, sprinkle over some roasted pumpkin seeds or croutons and serve.
Spicy Pumpkin Soup
Anne-Marie Williams allowed me to share her spicy pumpkin soup. As the stock cubes used are Kallo they are organic, veggie and gluten free so the soup is ace for anyone with special dietary requirements.
1 x large onion
2 x celery sticks
2 x medium carrots
Inners of 1 large pumpkin
about an inch of ginger
2 bay leaves
1/4 teaspoon of cayenne salt and pepper to taste
2 stock cubes (Kallo)
1. Scrape out the inners of the pumpkins and chop into pieces, put the seeds the seeds to one side to roast later.
2. Peel and chop all other vegetables.
3. Cook up onion, herbs and spices in olive oil for about 2 mins until onion is soft.
4. Add the vegetables and turn into the onions for about 5 minutes.
5. Mix up stock cubes with boiling water and add to the veg mix.
6. Once cooked add a tin of coconut milk and blend.
7. Serve with nutmeg.
Zesty Pumpkin Soup
This lovely recipe has been given to me by Jane Baxter. Jane is a bit like me and kind of throws it all in and makes things up as she goes. But this has been tried and tested and has been a hit.
2 small onions
1/4 big pumpkin
3 or 4 (inner stems + leaves) celery
1 orange (and some zest)
1-2 teaspoons of Natex/Marmite
1-2 teaspoons of Molases
Fresh rosemary – 4 3″ tips
2 bay leaves
Small tin coconut milk
1. Fry the onion in some olive oil
2. Add the pumpkin, carrots and celery until they start to brown.
3. Add the stock and other ingredients
4. Bring to the boil and simmer for about half an hour
5. Stir in the coconut milk and cook for a further 5 mins before serving.
Do check the labels on the supermarket ones as not all are suitable for cooking especially with cakes, but I’ve found them all to be great for making soup.
You may also like this old family recipe for Chicken Noodle Soup.
I have lots more recipes here on the blog for both home cooked meals and cakes. There are plenty more to follow so do have a look around.
Have you cooked with pumpkin before?
I am always up for trying new recipes so do share your favourite pumpkin recipes in the comments below.