I’m currently experimenting with soups, trying to make one pretty much every week, whilst keeping it interesting at the same time. It’s probably no surprise that being a Halloween week, I’ve made pumpkin soup today. I don’t normally use pumpkin in cooking much at all, so it’s actually nice that I have as the soup is lovely! The consistency of my soup is quite like that of velouté, velvety and smooth. If you would like yours thicker, I would just reduce the amount of the liquids in my recipe.
2 onions, finely chopped
splash of olive oil
1 pumpkin (mine was 1,8kg)
1 litre of vegetable stock (I mix Bouillon powder with water)
2dl double cream
1. Peel, deseed and chop the pumpkin.
2. Heat the oil, then cook onions for 5 minutes until soft. Add the pumpkin and cook for 10 minutes, stirring occasionally.
3. Add the stock, and after bringing it to boil simmer for 10 minutes. Add the cream, and season with salt and pepper.
4. After cooling the soup down a little bit, puree it in a blender.
5. Re-heat if needed, drizzle some olive oil on top and serve with some pumpkin seeds and pea shoots.