It’s that time of year again! Time for some homemade pumpkin soup. Soups are such a warming and comforting meal to have on a cold wintery evening. It’s like a hug in a bowl. There’re so many recipes to try out and generally, soup is so easy and simple to make.
I like to make large batches of soup each time and store it in the freezer. A quick lunchtime fix or even as my main meal with a hunk of crusty bread that’s been warming in the oven.
Todays recipe is one of my favourites. Probably because it’s not one you really make that often throughout the year. It gets replaced with lentil soups, broccoli and stilton, carrot, or just good old vegetable soup. We’ve got to make the most of the pumpkin while he’s around! Hello mister pumpkin, you’ve been very missed this year.
Ingredients
- 3 tbsp olive oil
- 2 onions finely chopped
- 1.5kg Pumpkin, peeled, deseeded, chopped into chunks
- 800ml vegetable stock
- 100ml coconut milk
- 4 slices wholemeal seeded bread
- A handful of dried pumpkin seeds
Method
- Gently cook the finely chopped onions for about 5 mins or until soft but not coloured.
- Add the peeled, deseeded and chopped pumpkin to the pan with the onions in and keep cooking for around 8-10 mins, stirring occasionally until it starts to soften and turn golden in colour.
- Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil and simmer for 10 mins.
- Pour the coconut milk into the pan and bring back to the boil. Once boiled, purée with a hand blender. Scatter with the dried pumpkin seeds and drizzle any left over cream in a swirl pattern across the top, serve and enjoy!
You don’t have to but I love to cut chunks of a thick, wholemeal bread and dip it in to the piping hot soup. It’s a great way to start eating it while it’s still hot and steamy.
We hope you love this Homemade Pumpkin Soup as much as we do!
Leave a Reply