Pumpkin soup

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,

veg stock.

  1. Fry the onion until it starts to soften.
  2. Add your pumpkin, herbs and garlic.
  3. 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)
  4. 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


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