How to make the best pumpkin soup you've ever eaten
If you are feeling a little under the weather this time of year, nothing quite beats a big comforting bowl of pumpkin soup. Even better, it’s a pretty easy soup to make, essentially just boiling some pumpkin in stock and then blending. But there are a few tricks you should know to turn it from “meh” to a masterpiece.
- Make sure the pumpkin is well cooked. You can’t blend undercooked vegetable to a smooth consistency so let the pumpkin cook until it breaks apart easily when you poke a fork into it.
- Use a good blender for a really fine puree. You’ll get an almost heavenly light and creamy finish. If you’ve only got a stick blender, try putting it through fine sieve and then blending again.
- Stick with the old-fashioned pumpkin varieties like Butternut, Kent and Queensland Blue. They have a sweet taste and hard flesh that is perfect for soup.
- It’s the stock that gives depth to your soup flavor so use a good quality one, preferably a homemade chicken or vegetable.
- Although it has a lovely sweet flavour, pumpkin on its own is not enough for a bowl-licking soup. There are lots of spices that blend beautifully with pumpkin, so experiment to find one that you love. To get you started, try our delicious pumpkin soup recipe below. The leek and ginger create a zing and is perfect to get you through the cold season.
- ¼ cup oil
- 1 tbsp ginger; grated
- 2 medium leeks; sliced
- 1 kg pumpkin; peeled and chopped
- 3 cups chicken or vegetable stock
- Salt and pepper to taste
- Yoghurt or sour cream; to serve
- Heat half the oil in a large pan over a low heat. Add the ginger and leeks, and cook for five minutes until soft.
- Add the remaining oil and the chopped pumpkin to the pan. Cover for about ten minutes, stirring occasionally.
- Pour the stock into the pan and bring to the boil, then simmer for 15 minutes or until the pumpkin is very soft.
- Allow to cool, then add the mixture to a blender and puree until smooth and creamy.
- Reheat in a pan over a low heat, then serve in a bowl with a dollop of yoghurt or sour cream.
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