Autumn Pumpkin Soup Recipes

AUTUMN PUMPKIN SOUP

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion and celery and saute until tender, about 5 minutes.
• Add 1 cup of the stock and simmer, covered, for 10 minutes.
• Transfer to a blender in batches and puree until smooth.
• Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
• Simmer until flavors are blended, about10 minutes.
• Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

AUTUMN PUMPKIN AND SQUASH SOUP

Steps:

• Preheat oven to 350°F.
• Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
• Bake for 45-60 minutes, or until tender.
• During cooking, add hot water to the pan as needed to prevent from burning.
• While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
• Be careful not to burn the onions.
• Remove the pumpkin and squash from the oven and cool until easy to handle.
• Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
• Add the stock and bring to a simmer.
• Puree the soup in small batches in a blender or food processor, then return it to the pot.
• Add the cream and reheat (do not bring back to boil or simmer).
• If the soup is too thick, add more stock until the desired consistency is reached.
• Season with the salt, sugar substitute, nutmeg and cayenne pepper.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.