It’s autumn and we love it right? We love the leaves, we love pumpkin lattes and pumpkin spice, pumpkin all things everything!
So I have a really easy and quick pumpkin soup recipe!
What you’ll need:
- Splash of olive oil
- 1 chopped onion
- Half of a small pumpkin (chopped, deseeded and peeled) – let’s say about 500g
- 400ml chicken stock (or vegetable if you’re vegetarian)
- Double cream to serve
Heat some olive oil in a large saucepan, then gently cook the chopped onions until soft but not coloured. Add the pumpkin to the pan, then carry on cooking stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan, then season with salt, pepper and some smoked paprika. Bring everything to the boil, then simmer on a low fire until the pumpkin is very soft. Purée the ingredients in a blender and the most important part: push the soup through a fine sieve into another pan for a smooth consistancy!
Once you’re ready to serve, add a tablespoon of double cream! And taaaadaaah! Smooth delicious pumpkin soup!
Don’t knock it until you’ve tried it!
it’s Thursday!!! One more day and it’s the weekend!
I know I should be posting salad recipes and such because it’s basically summer – well no! No in England! I’m joking, it’s alright here! But yesterday I wasn’t feeling very famous, and I decided to make soup for lunch.
I got a bunch of big fat juicy tomatoes, one onion, a bunch of garlic and put them in a tray full of olive oil, salt, grounded black pepper, herbs (bay, thyme, parsley and oregano) and paprika! – one of my housemates Bea is from Hungary and her mother made a fresh batch of paprika for her. Being the foodie in the house, Bea told me about the fresh paprika and I couldn’t resist myself to add it to one of the recipes.
Bake the vegetables until they have softened. Let it cool down and take the skin off the tomatoes – you can keep the tomatoes if you’re too lazy or don’t mind it, I find that it makes the soup smoother.
I shouldn’t have to tell you, but yes blitz the vegetables, and put the mixture in a pan to reheat – now adding the stock/water is to your preference – I don’t like my soup too watery. Once you get to your preferred consistency you are ready to serve – freshly grate a lot of Parmesan cheese on top (yes it’s tomato and Parmesan soup, so be generous with the Parmesan!)
It’s super delicious! I’m sure you can make a few raviolis to go with it or just add some macaroni for your kids!
I had my serving with half of a toasted wholegrain bagel.