Aromatic Pumpkin Soup Recipe

This flavorsome, warming pumpkin soup recipe is really easy to make and goes down a treat at Halloween parties. I especially love to serve it with large crusty wedges of hot buttered bread - so simple but yet so delicious!

Preparation Time 10 mins - Cooking Time 30 mins - Serves 4

750g pumpkin, diced

600ml vegetable stock

600ml semi-skimmed milk

25g butter / margarine

2 teaspoons ground nutmeg

Salt and black pepper

Handful fresh coriander leaves

Method

1. In a large saucepan, melt the butter/margarine and add the diced pumpkin pieces. Cook on a low heat for 2 minutes, stirring occasionally.

2. Next, add the vegetable stock to the pan and bring to the boil. Reduce the heat and simmer until the pumpkin becomes tender, approximately 15 minutes.

3. Remove the pan from the heat and pour the contents into a food processor. Blend to a puree and then return to the pan.

4. Next add the milk, nutmeg, and some salt and pepper to season. Reheat until the mixture is warmed through, taking care not to allow it to boil.

5. Serve immediately, garnishing with the fresh coriander leaves.

Variations

This recipe lends itself well to experimentation. For instance, you could perhaps try adding small amounts of your favorite spices, such as paprika, cumin or cayenne pepper, until you reach the desired taste.

Or for an extra creamy taste, why not add a swirl of creme fraiche or cream on top of each serving.

Top Tip

To ensure optimal freshness when buying pumpkins, always make sure that the seed area is moist but not slimy, and check for signs of mould.

Nutrition Nugget

Pumpkins are a member of the squash family and are an excellent source of beta-carotene, an antioxidant that can help to fight free radicals.

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