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Pumpkin Soup

This a lovely warming soup recipe, to make when culinary pumpkins are in season in October and November. If you like spices, add a couple of teaspoons of cumin to the recipe. Serve it in bowls, or scoop out a large pumpkin and use the pumpkin as a serving bowl. If you can get hold of small pumpkins, you could slice the top off, scoop out the seeds and serve the soup in individual squash.


-Ingredients: for 4-6 people

Half a culinary pumpkin (500g)

1 tbsp olive oil

Half a red onion, chopped

1 carrot, chopped

Knob of butter

400 ml vegetable stock

100ml milk

Freshy grated nutmeg

A little salt and freshly ground pepper


  1. Preheat the oven to 180c/gas 4 (AGA roasting oven – shelf on oven floor).
  2. Cut the pumpkin in half and remove the seeds using a dessert spoon. Cut each half into 4 again and brush with half the olive oil. Season with salt and pepper and put, flesh side down, into the roasting tin.  Roast the pumpkin slices for 25 minutes.
  3. Melt the butter in a large saucepan, add the chopped onion and carrots, cook over a gentle heat until soft and the onion is translucent. (this should take around 20 minutes).
  4. Remove the pumpkin from the oven and set aside to cool.
  5. Add the stock and milk to the vegetables and gently bring to a simmer
  6. Using a round bladed knife, remove the pumpkin flesh from the skin and cut into chunks, discarding the skin. Add to the saucepan, bring back to a simmer and cook for 15 minutes..
  7. Transfer the soup to a liquidiser and puree until smooth, or use a stick blender. Taste, and if it needs it, add a little more salt / pepper. Spoon into warmed soup bowls and serve with a chunk of bread.

Beverly Glock 2019

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