Halloween 2011 is just around the corner and some of us may have already bought our pumpkins ready to carve out a spooky face, but what will you do with the leftover flesh? Instead of throwing it away, why not make pumpkin soup? Some of us have already tried and tested this recipe at QuoteSearcher and have found that it’s definitely a homely recipe which has helped kept us warm this autumn!
To make the pumpkin soup, you’ll need the following:
2 finely chopped onions
4 tablespoons olive oil
700ml vegetable stock or chicken stock
1 flesh of a pumpkin, deseeded and chopped up
142ml pot double cream
Handful of pumpkin seeds from a packet
Pinch of salt and pepper to taste
4 slices wholemeal seeded bread
1. With a large saucepan, heat 2 tablespoons of olive oil and gently cook the onions until they’ve softened up. Next, add the pumpkin to the pan and cook for an extra 8 minutes, stirring until it starts to turn golden and softens up.
2. Pour the stock into the pan and season with a pinch of salt and pepper. Bring to the boil and simmer until the flesh is very soft, which will take around 10 min. Pour the cream into the pan and bring back to the boil.
3. While the pumpkin soup is cooking, slice the crusts from the bread and cut the bread into small croutons. Then fry the bread with the remaining olive oil until it starts to become crisp. Next, add the seeds to the pan and cook until they are roasted.
4. Just before serving, you may need to reheat the soup and taste for seasoning. Then serve the pumpkin soup with scattered croutons and seeds.
5. Your soup is now ready to eat!