Pumpkin Soup – perfect for a rainy autumn day!

Last week when I shared this pumpkin pie recipe with you I told you how obsessed with pumpkin I am this year. I was not kidding! You can buy one big pumpkin and make both pumpkin soup and pie or be like me and buy 2 pumpkins for soup, pie and pumpkin pancakes. 😉 Tomorrow I’ll share my favourite pumpkin recipes with you!

The possibilities to put a spin on your pumpkin soup are endless. You can spice it with autumn spices like pumpkin spice and cinnamon. Make it more hearty and add some bacon! Add herbs like thyme, sage and rosemary! Add some ginger or turmeric! Smell the spices before you combine them to find your perfect match! Pumpkin soup can be so versatile, you’ll love it! I promise!

Let me show you how to make pumpkin soup!

Living in a student accommodation abroad has one downside: missing kitchen equipment! But don’t worry, even if you don’t have everything, there’s always a way to make it work! Like this pumpkin soup, I made with friends without an immersion blender. I’ll tell you how!

Cut the pumpkin in halves and remove the seeds with a spoon. Put a little oil, salt and pepper on them. Place them with the cut side down on a baking tray, this allows the inside to steam and become nice and tender. Place them in the oven at about 200°C for 30min.

Dice the onion and garlic very finely. (If you do have an immersion blender, you don’t have to worry about this as much.) Fry onions and garlic in vegetable oil until translucent. Add the vegetable stock and orange juice and let simmer. 

Take the pumpkin out of the oven and spoon out of skin. (If you don’t have a blender you don’t want to put the skin into the soup.) Add the tender pumpkin into the soup and mix and mash using a whisk. (This is the time to use your immersion blender if you have one.)

Let simmer until you reach your preferred consistency. You could also add a splash of cream. Season to taste with salt, pepper, mixed spice, cinnamon and a few chilli flakes. 

• 

•