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The wonderful thing about winter soups is that they are so easy to make, and you can be so free with the ingredients!
Our pumpkins are all ripe here, and a warm soup is welcome for a quick lunch, or supper in front of the fire.
I prefer to cook my vegetables in the oven, because I love the extra flavour that comes when the vegetables caramelise a little rather than cooking more gently in a pan.
Of course if you have a small to medium pumpkin to spare, then the hollowed pumpkin makes a beautiful way to serve the soup, but otherwise it is just as delicious poured directly into bowls or mugs.
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To make enough soup for a family meal I cut into medium sized pieces:
1 large onion (preferably red)
2 cloves garlic
2 sticks celery
a quarter of a large pumpkin
2 leeks
a large handful of cherry tomatoes
You can add a potato to the vegetables if you like, but it isn’t obligatory.
I lay these on a baking sheet, drizzle with olive oil, salt and pepper, and bake in a hot oven for about 20 minutes. You want the vegetables cooked through completely, and just beginning to caramelise but not burnt.
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Once everything is thoroughly cooked through, the vegetables need to be blended. You can either shoot the vegetables into a deep pan and use a hand-help blender, or push the vegetables through a vegetable grinder, or even pulse in a kitchen blender. When they are completely smooth, turn the heat on under the pan and start added some chicken or vegetable stock and milk.
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You can make the soup as thick or as thin as you wish. Some people are happy with just salt and pepper to season, I like to vary the seasoning, sometimes adding ground ginger, sometimes a little nutmeg, or even some cumin. A swirl of cream in the bowl looks pretty to serve, and tastes good too!
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bon appetit!
Photos 1 & 3 google images
12 comments
Great! the touch of tomatoes must be good
What lovely pictures and tasty looking soup.Thank you for sharing.
Sarah x
Your soup sounds delicious and your photos are gorgeous. Love that big orange pumpkin! This is one of my favorite flavors of the year. Right up there with the tomatoes of late summer. Enjoy this perfect taste of fall, Sharon! XO
So delicious. I've not tried the addition of tomatoes to pumpkin soup, but I'll be it would be good. And I still have tomatoes ripening on the counter from my summer garden. Yum!
I love that you serve the soup in a pumpkin! Beautiful!
I don't know what I find more pleasing, the soup or that garden picture. Thanks for a great recipe.
Just delicious Sharon! We too have just harvested all our squash and pumpkin…..I must say that I have never had much success with them until this year's wonderful summer! Soups are definitely on the menu…..
Sophia x
I love your food. May I suggest a dollop of yogurt to garnish – the acid plays off the sweetness of the pumpkin and just brightens to flavor. I am putting this on my to-do list. Your photos are so beautiful.
I see this post and… I'm hungry!!!!!!! Good!
Dorie Greenspan has a wonderful recipe for stuffed pumpkin (I've made this several times, and it was greatly enjoyed) in her book "Around My French Table (which won the James Beard Award for best cookbook last year). Here's the link to an earlier (2008) version of the recipe, which Dorie frankly refers to as "a recipe in progress". go to:
https://doriegreenspan.com/print/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html
Level Best as Ever,
David Terry
http://www.davidterryart.com
must try this soup + yummy + great photos.xxpeggybraswelldesign.com
I will defiantly be trying the pumpkin soup ,,just where did you find the little pumpkins to put the soup in ???