It’s that time of year again to get your pumpkins out and start the carving competition. Rather than waste what is left over, why not use your excess pumpkin to make some tasty soup perfect for the cold weather approaching.
First of all start with 2 large pumpkins, similar in size to these ones…
Use a sharp knife to cut out the tops (be careful!)
As you can see there is a lot of excess pumpkin seeds and what I call pumpkin goo inside. The messy part of this job is to scrape all of this out so that you are left with only the shell.
Once this is complete, the fun can begin! Use a black marker to draw your face or design, then carefully use a smaller sharp knife to start carving out your shapes. If you are a talented pumpkin carver (like me of course) then you can skip the black marker part and get started straight away!
The chunks you cut out can now be used as ingredients for your pumpkin soup, just be sure to cut or peel off the skin. These two large pumpkins should provide you with approx 500g of pumpkin for your soup.
In addition you will need:
- 2 tbps of olive oil
- 2 large carrots
- 2 onions
- 100ml of double cream
- 500ml of vegetable stock
- Salt & pepper
- Heat 2 tbsp of olive oil in a large saucepan and add the finely chopped onions. Cook for 5 mins.
- Add 500g of chopped pumpkin and 2 chopped carrots to the pan. Carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.
- Pour 500ml vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 100ml of double cream into the pan, bring back to the boil, then purée with a hand blender.
And whoalaa! Hopefully you should end up with something similar to this…