Pumpkin soup

pumpkin

So, last night was Halloween. We had bought pumpkins to carve and this one missed out on its moment in the scary  limelight.  Isn’t it beautiful? What a gorgeous blue grey it is. Then inside it looks like this:

pumpkin flesh

The contrast between the blue and orange is amazing. The skin is very tough. I got my knife stuck several times. With it being Halloween, pumpkin soup seemed appropriate. The photo is terrible, because now the clocks have gone back we have a dark house at tea time, but the colour and texture of this soup was amazing too, dark, unctuous and velvety.

Pumpkin soup

As you can see, I served it with chopped crispy bacon and roasted pumpkin seeds.  With the carving of the other pumpkins we have been eating a lot of roasted seeds lately. Butternut squash seeds are delicious roasted like this too. This soup doesn’t need adornment though, it is lovely on its own.

Pumpkins make an awful lot of soup.  I only used half of this pumpkin and it made enough for about eight helpings. Thank goodness for freezers. The rest of the pumpkin will be steamed and pureed and frozen. I plan to try making a pumpkin bread.

½ pumpkin
1 onion, diced
1 apple, cored and chopped
½ tsp turmeric
1 tsp curry powder
salt
pepper
water to cover

Method
Pour a couple of tablespoons of oil into  a large saucepan and add the onion and cook until translucent. Peel and dice the pumpkin and add to the pan, cook for a few minutes. Add the apple and stir. Add the turmeric and the curry powder and stir well and cook for a few minutes. Add enough water to cover the pumpkin generously and then season with salt and pepper.  Simmer for about twenty minutes until the pumpkin is tender when you insert a knife.

Blend, process or sieve the soup until smooth. Taste for seasoning and serve.

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8 responses to “Pumpkin soup

  1. Yum yum indeed and so seasonal! I know your busy, but its nice to see your recipes when you find time.

  2. Re your Pumpkin Soup
    Your recipe is a little different to ours, We do not include Apple, Curry powder or Turmeric. Also we use a whole pumpkin but include
    Chilli powder to taste
    a little tomato puree to thicken slightly
    and Vegetable stock instead of water filling the pan not just covering the pumpkin (we use a Pasta Pan too)

    It is brought to boil then simmered until the right consistency is reached

    Once cooked the recipe usually produces around 12 portions of soup which according to the Weight Watchers calculator is Zero Pro Points per serving (actually the whole 12 portions come in at 1 point) so the soup can be classed as Healthy as long as you keep the salt content low

    PLUS it tastes GOOD we have a load in our freezer and a big jug in our fridge

  3. Hi Kath–love these pumpkin posts. The first pumpkin I ever grew was a volunteer Blue. You were wise to make soup with half and bread with the other!

    • It was so beautiful, I had to buy this one as our pumpkins (like most things) succumbed to the slugs this year. We need a hard winter to get rid of them. But next year I am going to try and get seeds for this type as they are very tasty. I always think of you when I roast the seeds. Butternut seeds were roasted tonight and I thought of you again as I fetched them out of the oven. x

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