This is a great way to use up the whole pumpkin, and while it takes a while to soften the pumpkin skins it adds texture and taste to your soup! You can even add the seeds as a finishing touch. If you are carving a pumpkin, you can still make use of the flesh (by adding it to other soups or pasta sauces) and the seeds (by roasting them as a delicious garnish).
Ingredients:
A medium large pumpkin
3 Large onions
3-4 Garlic clove
Olive oil
1 litre Vegetable stock
1 can Coconut milk (optional)
Salt & pepper
A sprig of Rosemary
A couple of Bay leaves
Instructions:
- Wash, cut in half and gut your pumpkin, make sure you separate the flesh and seeds (you will use them later)
- Crush the garlic and finely chop the onions and add them to the pan, add some oil and simmer them until they are slightly golden
- Chop the remaining pumpkin into large cubes and add them to the large pan with the pulp
- Finely chop you rosemary and add it to the pan with your bay leaves, which you can leave whole
- Add your vegetable stock, make sure all your ingredients are covered
- You can also add coconut milk to make your soup creamier
- Put on your lid and let the pan bring to boil, once bubbling turn the heat down so the soup is simmering (you can sort out your seeds while you are waiting)
- The soup will take at least an hour to cook, make sure the pumpkin skin is soft (this can take a little longer depending on the type of pumpkin)
- Once it is ready remember to take our the bay leaves, add salt and pepper to taste, and use a hand blender to make the soup smooth and creamy, you can add water until it is your desired consistency
- If you are not eating straight away remember you can refrigerate or even freeze it!
What to do with your pumpkin/squash seeds?
The seeds make a great garnish for your soup! Simply lay them out on a baking tray (you might want to remove some excess pulp) and lightly salt them. They only take 5-10 minutes and burn easily, you have been warned! If you don’t like the idea of seeds on your soup you can save them until spring and plant them in your garden.
Servings: x4
Ready in min: 1hr 30 min