Pumpkin Soup

There’s nothing better than a warm bowl of soup and some crusty bread and butter on a cold autumn or winter evening. This recipe is super simple and quick to make once the pumpkin carving is done. This year our pumpkins came from Maxeys farm in Kirklington and carving them and having a candle lit inside the pumpkins I can already tell that the soup is going to taste amazing because the smell was divine, such a difference in the taste to a supermarket bought carving pumpkin (which are not really meant for eating).

Pumpkin Soup

This soup will store in an airtight container for a couple of days in the fridge or in the freezer for a few months. The recipe below serves two adults and two children with one portion left over for a lunch or dinner another day.

You can watch our video of when we went pumpkin picking here.

Ingredients

800g carved out pumpkin flesh / diced pumpkin

1 medium white onion, diced

Knob of butter

A small glass of white wine (optional)

A large handful of fresh sage leaves, torn

500ml vegetable stock

50ml fresh double cream

Salt & Pepper

*Make it vegan by changing the butter for olive oil and the cream for oat or soya cream*

Method

Put the knob of butter with some salt and pepper in a saucepan to melt. Add the onion and fry on a low heat for about 5 minutes until soft.

Add the wine and sage and bring to a simmer before adding the pumpkin and stock. Put the lid on and leave to cook on a low heat for about half an hour.

Blitz the soup with a hand blender until smooth, then add the cream and stir. Taste and season again if needed. If the soup has a slight bitter taste from the wine, add a teaspoon of agave syrup or sugar to sweeten.

Serve and Enjoy!

Pumpkin Soup