I name this ‘A’s simple Pumpkin soup‘ as my youngest loves it just like this!
However I have added variations underneath; which make it even more enjoyable for a more adult palate.
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A’s simple Pumpkin soup

Pumpkin Soup (Photo credit: pamelasvoboda)
Ingredients:
1 medium Pumpkin
2 litres chicken or vegetable stock – preferably home-made
4 Bay leaves
1 teaspoon of freshly ground mixed peppercorns
Pinch of freshly ground rock salt
Equipment:
Large 4-6 litre stockpot or saucepan
Large wooden spoon or similar
Ladle
Measuring jug
Teaspoon
Liquidiser, blender or hand blender
Method
- Finely dice the pumpkin.
- Add to the stock pot with the Bay leaves, vegetable or chicken stock ~stirring well.
- Adding the pepper and salt boiling for twenty minutes until the pumpkin is soft.
- Liquidise with a liquidiser or blender.
- Serve in the pumpkin serving with a ladle.
- Serve with fresh bread and butter or gluten and dairy free version.
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Variation 1: Simple Pumpkin soup
Ingredients

Potato soup (Photo credit: Wikipedia)
Add to pan when adding pumpkin:
~ I medium sized red or white onion finely chopped
~ 4 potatoes peeled and finely diced
Method
- Once cooked and softened either liquidise or serve as a chunky soup.
- Season to taste.
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Variation 2: Spicy Pumpkin soup
Ingredients
1 medium Pumpkin
1 medium sized red or white onion finely chopped
4 potatoes peeled and finely diced
2 litres chicken or vegetable stock – preferably home-made
4 Bay leaves
1-2 teaspoons of chilli flakes or fresh chilli
1 teaspoon of Freshly ground mixed peppercorns
Pinch of freshly ground rock salt
Equipment:
Large 4-6 litre stockpot or saucepan
Large wooden spoon or similar
Ladle
Measuring jug
Teaspoon
Liquidiser, blender or hand blender
Method:
- Finely dice the pumpkin.
- Add to the stock pot with the bay leaf, vegetable or chicken stock ~stirring well.
- Adding the chilli, pepper and salt boiling for twenty minutes until the pumpkin is soft.
- Liquidise with a liquidiser or blender.
- Serve in the pumpkin serving with a ladle.
- Serve with fresh bread and butter or gluten and dairy free version
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Further spicy and non spicy variations add after adding stock stirring well:
- chilli, nutmeg and coriander
- curry powder and parsley
- chilli, ginger and coriander
- smoked paprika, nutmeg and coriander
Serve with Rosemary Socca Gluten free bread: https://sharonac72.wordpress.com/2012/08/22/rosemary-socca-gluten-free-bread/
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