Easy pumpkin soup

May 1, 2011 at 10:16 pm (Recipes)

Thanks to a wonderful present from A and S, I can now make beautifully smooth pumpkin soup (although I maintain that the hand-mashed version was just ‘rustic’ :P).

Ingredients (makes a lot so you can freeze some for next time)

750g pumpkin (I like to use Jack or Kent pumpkin)

250g sweet potato

1 medium brown onion, finely diced

2 tbs olive oil

1.5-2L chicken or vegetable stock (amount of stock you’ll actually use will vary)

Salt to taste

Black pepper (optional)


1)      Peel and dice the pumpkin and sweet potato.  The smaller you make the dice, the quicker the vegetables will cook, which means you can have soup sooner!  Make sure you cut the pumpkin and potato into uniformly sized pieces because this makes it easier to blend into a smooth liquid later.

2)      Heat the olive oil in a large saucepan and sauté the onion until translucent.  At this stage, I like to add lots of pepper and dried herbs to give the soup some kick.  You can also add things like ground cumin or curry powder for some variation.

3)      Add the pumpkin and sweet potato to the pot and stir to coat in the oil.

4)      Pour enough stock into the saucepan to cover the vegetables, then add more so that the liquid level is about 1inch above the solids.  Bring to the boil, then reduce the heat and simmer for 15-25 minutes or until the vegetables are soft.  Season to taste.  You may also want to add a bit more stock if the liquid has reduced too much.

5)      Take the saucepan off the heat and allow to cool slightly before blitzing the mixture with a stick blender.

6)      Heat and serve (with some cream if you feel indulgent).

Another option is to combine the vegetables with the oil and seasoning and roast in the oven for 10 or so minutes until the pumpkin starts to soften and caramelise.   Then transfer to a saucepan and continue with steps 4 to 6.


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