Possibly no other recipe truly marks the arrival of a new season like Pumpkin Soup. My tried and true recipe never fails and guarantees warmth and cosiness during the chilly winter months.
Growing up, my Dad would always add an apple when he made this soup, he claimed it was a trade secret from his brother who was an incredibly talented chef! I promise, it's this hidden ingredient that's the game changer!
Velvety and smooth, rich with roasted pumpkins, this soup is the perfect companion for those seeking comfort and a bowlful of seasonal warmth. So, grab your apron, gather your ingredients and come make my heartwarming pumpkin soup.
1 x butternut pumpkin
1 x onion
3 x large carrots
1 x apple (I usually use a Granny Smith, but any will do)
1 x tbs butter (or olive oil)
1L x stock (chicken or vegetable)
1 heaped tsp x dried italian herb mix
1. Preheat oven to 200 degrees
2. Roughly chop the pumpkin into large chunks, coat with olive oil and a sprinkle of salt. Place on a baking tray in the oven for 40mins or until pumpkin is just starting to brown.
3. While that's in the oven, peel and roughly chop the onion, carrots and apple.
4. In a large saucepan, on a low-medium heat, place butter and onions and sautee for a few minutes until onions have started to caramelise.
5. Add the carrots and apples into the saucepan and cover with the stock, then bring to the boil.
6. Once boiling, you can return to a low heat and add the pumpkin in when it's ready.
7. Add italian herbs and simmer for at least 30 mins.
8. Once all vegetables are cooked through, blend using a high speed blender or stick blender and serve immediately. If your soup is looking a little thick, simply add some boiling water at time of blending - if it's a little bit runny, you can leave on a low heat for a little while longer to thicken.
(I often top with cream and fresh herbs, but I always serve with fresh baguette!)
Perfect to enjoy all year around, great to freeze or gift to a friend who is feeling under the weather.
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