Some of you may remember this recipe, I have shared it before, a few years back, and I’m always surprised at how many people tell me they make it again and again – it is so simple!
This year I have a glut of tiny pumpkins in the potager, and I’m having fun using them for presentation. So what better way to serve pumpkin soup than in a pumpkin!
To create these little servers I simply scooped out and dried the inside of a small pumpkin . If you don’t like the idea of your soup sitting directly inside the raw pumpkin, then it is quite easy to insert a small glass pot, that is then hidden inside the fruit.
This is my idea of a simple and delicious autumn lunch: home-made pumpkin soup; bread and cheese and a few walnuts.
To make this soup I use a deep roasting pan, and set the oven to fairly hot. Cut a couple of small pumpkins, or a large slice of big pumpkin, into big cubes. No need to remove the skin, this will soften during cooking. Add a diced onion, a few tomatoes, a branch or two of celery and a couple of cloves of garlic. Sprinkle with a little salt and ground pepper and drizzle with olive oil.
Bake in the oven for an hour or so until the vegetables are all soft and beginning to caramelise. Remove the vegetables and put one third into a blender. Blend until smooth adding water, milk and some stock if you wish. The thickness is up to you, and you’ll have time to add more liquid later if required.
Transfer the blended vegetables to a saucepan and repeat the blending with the remaining vegetables until you have a lovely saucepan of thick soup. Heat gently and adjust the thickness and seasoning to taste.
Of course you can simply serve this soup in regular bowls or mugs, but you have to admit that these servers are way cuter! Bon appetit.