I have personally heard horror stories about pumpkin recipes. At the end of the day, it is like the older auntie of the butternut squash and the only tip that I can give you is flavour it the way you would a butternut squash!
1 kg deseeded and peeled,
1 large onion peeled and roughly chopped,
2 cloves garlic,
2 bay leaves,
1 tsp dry thyme,
salt and pepper to taste,
- Fry the onion until it starts to soften.
- Add your pumpkin, herbs and garlic.
- When you can smell the garlic pour over the veggie stock. (enough to only just cover the pumpkin. If you want even more flavour, roast the pumpkin beforehand)
- simmer the soup until the pumpkin is soft then blend. (I use a hand blender so I can adjust it depending on whether i want some chunks or completely smooth)
If you want a curried pumpkin soup I suggest leaving some chunks and to stir in 1 tsp of garam masala, smoked paprika, grated ginger, pinch of chilli flakes and tbsp of mild curry powder and cook for 3-5 minutes when you add the garlic to the onions then add the pumpkin after cooking out the spices.
Love Emily x