Today was probably the first big storm of Autumn. All day it was dark, with thunder rolling through the skies, and relentless hard rain; a perfect day for some warm autumnal food, such as this soup (which I made with an organic pumpkin bought at the local Farmers’ Market).

Pumpkins are starting to appear on shop shelves all over the country right now. Far from just being something for children to carve into the shape of a face, they are also a delicious food in their own right.

This soup is very easy to make. In fact, the basis of this soup can work as the basis to almost any of your home made soups - a stock with celery, carrot and onion, to which your ingredient of choice is added later (in this case pumpkin).

I’ll be honest with you - when I made this soup, it didn’t quite taste right - it just lacked something. Later I figured that I’d used plain vegetable stock instead of a chicken stock, which is a bit weak; chicken stock is really needed to boost the flavour of this one.

Incidentally, this recipe works perfectly well without the double cream (and honey) added if you want to be extra healthy.

One last thing - please forgive the photograph…The soup got shaken when I moved it, and the picture didn’t come out as neat as I’d expected. Oh well - it’s supposed to be rustic anyway I guess.

Easy Pumpkin Soup Recipe - Ingredients

1. 1 Onion - peeled and diced
2. 1 Carrot - peeled and diced
3. 1 Stick of Celery, chopped
4. 1 litre of Chicken Stock (you can use a stock cube if needed)
5. 1/2 a medium Pumpkin
6. 1tbsp Double Cream
7. 2 tsp Honey

Easy Pumpkin Soup Recipe - Method

• Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
• Add the pumpkin, and simmer until soft (approx. 20 minutes more)
• Remove from heat. Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

And to serve…

Pour into bowls while hot and eat with plenty of crusty bread. Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives. Enjoy!

This entry was posted on Friday, September 29th, 2006 at 8:43 pm and is filed under recipes: Soups & Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.