It’s that time of year again; leaves are falling from trees, the nights are drawing in, and references to how ‘Winter is Coming’ have arrived. This can only mean one thing – Halloween! Pumpkins are great for cooking – they are so big, cheap, and tasty that it’s almost rude not to buy one. I chose to use mine to make pumpkin soup.
Pumpkin Soup (serves 3-4)
- 150ml milk (alternatively, you can use coconut milk or soya milk)
- ½ a medium sized pumpkin
- 1-2tsp ground cinnamon
- 1 large onion
- 1 garlic clove
- 150ml vegetable stock
- To prepare the pumpkin, firstly chop it in half. Once this is done, remove the top half (or bottom half, I won’t judge) and using either your hands or a spoon scrape out the stringy bits and the seeds. These seeds can be roasted and used for other things.
- Take the now hollowed out pumpkin, and using a knife peel away the skin. I found it helped to put the pumpkin into the microwave on a plate for about 6-7 minutes, as this softened the skin and helped it come away more easily.
- Once the pumpkin has cooled, chop it up into pieces roughly 3cm cubed.
- Chop up the onion and garlic. Place these in a pan, and add the milk, stock, and cinnamon. Turn the heat on.
- Once it is hot, add the pumpkin, then when it is boiling turn the heat down and leave it to simmer for about 15-20 minutes. When the soup is finished the pumpkin will be tender, and you will easily be able to stick a fork into a piece.
- Leave the pan to cool down for a minute or two, before adding to a blender and blending to preference.
- Serve with crusty bread and a swirl of cream, if you’re that way inclined.
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