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If you read my last blog post, you’ll know I’ll be urging everyone to make use of their pumpkins after Halloween. So, as promised, here is my recipe I use every year for the hungry JoJo team – let us know if you try it.
- One medium pumpkin, chopped (If you are carving the pumpkin, be careful not to leave the skin too thin. You may wish to cut up one pumpkin for the soup and carve the other. The morning after Halloween, you can cut up the carved one to make another batch for the freezer or just because it’s so delicious you will want some more!)
- Any winter veg that needs using up, e.g. celery, carrots, potatoes, parsnips – as long as the pumpkin flesh is over half the veg used
- Two onions, finely chopped
- Two small chillies (or 1 teaspoon of dried chilli to taste)
- 300ml double cream
- 700ml stock (use more or less depending on how thick a soup you like – I use Vegetable Bouillon powder but you could use chicken stock)
- Knob of butter
- 2 tbsp olive oil
- Black Pepper
- Add the onions and butter to a big saucepan and fry gently for around 5 minutes, until onion has softened.
- Add the pumpkin and other veg you’d like to use up and cook for 10 minutes, stirring occasionally until it starts to soften and turn golden.
- Pour in the stock and season with salt, pepper and a pinch each of cinnamon and nutmeg.
- Bring to the boil and then turn the heat down – allow to simmer for around 20 minutes, or until the pumpkin is very soft.
- Take pan off the heat and, using a hand blender, whizz everything up until smooth.
- Add in the chilli, a few cloves, pour in the cream and check the seasoning.
- Bring back to a very low simmer to heat through.
- To serve, fish out the cloves, generously ladle into bowls and scatter on some fresh coriander.
To make this into a really filling meal, add croutons and grated Emmenthal cheese – delicious!