Monday, 5 December 2011

Pumpkin Soup

Pumpkin soup is so seasonal and warming that it makes a great lunch or supper during the colder months. It is especially good when eaten with fresh bread and butter.. You can make it plain, although I often add some dried chili flakes or a whole red chili pepper, de-seeded or not depending on my mood. The addition of double cream is also very welcome and highly recommended for an especially cold or windy night.

1 pumpkin or squash (de-seeded and cut into chunks.)
700ml (or there abouts) of chicken or vegetable stock.
2 onions

1 knob of fresh ginger
Tea spoon of dried chili flakes / 1 red chili

To cook:
Fry the onions until translucent and add the pumpkin and turn in the oil for 10 minutes until it starts to soften (add the chili / and or ginger at this point as well.)
Add the stock and leave to simmer for about 20 minutes until the pumpkin is very soft.
Whizz with a hand blender and serve with a good few grinds of black pepper and your fresh bread.


  1. This looks so delicious and perfect for a chilly night, thanks!

  2. I love pumpkin soup. I tend to buy it though as they do great soups in France in the supermarket and I always get my gran to bring me loads when she sees me. So yummy!!


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