Pumpkin and Mixed Vegetable Soup
(Makes 3 ½ ltrs – enough to eat and freeze in batches)
Our gardening chef has been hard at work trying out some new recipes this week so that we can give you some helpful clues on what to do with the contents of your pumpkins and squashes (hopefully you haven’t thrown everything away??). We are always surprised at how many people don’t realise that there’s so much more to pumpkins than just turning them into lanterns, and we hope that our short series of recipes will go some way to changing this for some of you.
The first of these is an easy pumpkin soup recipe that can be adapted to taste with the vegetables that you have.
Splash of olive oil, 2 medium onions, 2 cloves of garlic, 1 leek, 1 pepper, 1 chilli or paprika pepper,
1 tsp cayenne pepper, 1 tsp ginger puree, Sprinkle of black pepper and salt to taste, 3 carrots,
200gr swede, 200gr cauliflower florets, 100gr broccoli florets, 2 ltrs vegetable stock, 2 tbsp tomato purée, 1 tbsp brown sauce, 800gr pumpkin flesh, sprig of parsley to garnish
- Heat a splash of olive oil in a large heavy based saucepan, add chopped onions and minced garlic and simmer until softened before adding the chopped leek and peppers. At this point season to taste, such as with the pepper, salt, cayenne pepper and ginger, stir well and simmer for a few minutes.
- Add the chopped carrots and your choice of vegetables, such as swede, broccoli and cauliflower. Stir and pour in the vegetable stock with the tomato purée and brown sauce. Simmer until the vegetables are softened slightly.
- Add the pumpkin flesh and simmer for approx an hour until all vegetables are soft before blending. Add more seasoning to taste.
We hope that you enjoy this pumpkin soup recipe and please call back regularly as we will be posting other recipes over the next few days, or why not Subscribe to receive our latest posts via Email.