Recipe, Styling + Photos Karen Locke
I've been making this simple Pumpkin Soup since well before my husband and I had children. This recipe goes wayyy back to those giddy, carefree days that are now nothing but a distant memory! We spent several years living and working in Dublin and London, travelling regularly to some new and exciting destination. Ahh, those were the days.
During the winter months in London I used to buy lunch almost every work day from a little hole-in-the-wall soup kitchen where the chef was, thankfully, nothing like the soup nazi from Seinfeld. Instead he was friendly, warm and downright jolly. And he made seriously good soup. One of my favourites was a pumpkin soup that was served with big pieces of crusty bread, slathered with butter. There was nothing better on a freezing cold day, and it was absolutely worth leaving the warm office and braving the cold to get my hands on a mug of this soup.
When we were getting ready to leave London and I bid my favourite soup kitchen goodbye, the chef kindly scribbled his pumpkin soup recipe onto a piece of paper for me. The version I make these days is a little simpler than the one he gave me - simply because, well, kids and all. But the great thing is that it still tastes amazing, even without those little touches. Enjoy!
Place pumpkin, capsicum and garlic on a baking tray, add a good splash of olive oil, salt and pepper and roast in the oven for about 30 mins, until the pumpkin is tender.
Meanwhile, add butter, onion and carrot to a large pot and cook gently until tender.
Add the roasted vegetables to the pot along with the vege stock, apple and cinnamon and bring to the boil. Reduce heat straight away, cover and allow to simmer for about 20 minutes.
Remove from the heat and allow to cool for about 15 minutes. Add cream and use a stick blender (or food processor) to puree until smooth. Serve with extra cream and your choice of garnish.
* Note - if, like me, you sometimes have those days where you're all like 'I ain't got time to roast vegetables!!', then just skip this part and simply throw all the veges in the pot to simmer before cooling and blitzing. It still tastes damn good.
- 20g butter
- 1 brown onion, diced
- 1 clove of garlic
- olive oil
- salt and pepper (to taste)
- 500g butternut pumpkin, peeled, seeded and diced (I've used all kinds of pumpkins in this recipe, it doesn't have to be butternut)
- 2 red capsicum, seeded and sliced
- 1 small apple, peeled and diced
- 1 carrot, diced
- 500g vegetable stock (I use 1 tablespoon of my homemade vege paste and 500g water)
- 1/2 tsp cinnamon
- 30g cream (or non-dairy alternative)