The ultimate feel-good autumn meal for me is pumpkin soup. Not just any pumpkin soup, but my mum’s spicy pumpkin soup!
Over the years it’s evolved with our changing tastes (most notably, it now features a lot more spice than it did when we were kids!). But, it still takes me back to childhood Halloween nights with my dad carving something clever into the remaining pumpkin once all the goodness had been scooped out for dinner.
Read on to find out what to do with your leftover pumpkin flesh…
Spicy pumpkin soup
Ingredients
1kg pumpkin flesh, roughly chopped
2 large onions, finely chopped
Stick celery, finely chopped
2 large carrots, finely chopped
4-6 medium tomatoes, halved
Mix of red and green chillies, finely chopped
1/2 green pepper, roughly chopped
2 cloves garlic, crushed
½tsp dried thyme
2 pints chicken stock
Salt and freshly ground pepper
West Indian pepper sauce (optional)
Cream for swirling (optional)
Method
- Place the pumpkin, tomatoes and pepper in an oiled baking tray. Sprinkle over the garlic, thyme, salt, and freshly ground black pepper. Drizzle with a little extra oil. Place tray in a pre-heated oven (200°C/ 180°C fan) and roast for about 40 minutes until slightly charred.
- Meanwhile, in a frying pan heat a little oil and fry the onion, celery and carrot until softened. Add the chillies and fry for a few minutes more. Add the chicken stock and bring to the boil. Simmer for 20 minutes or so.
- Transfer the cooked vegetables and broth to a blender or use a hand blender to blitz until smooth.
- Season to taste with salt, pepper and West Indian pepper sauce (check for chilli heat first!). Swirl with cream, if you like and serve with crusty bread or cheese toasties. Pumpkin outfits optional!
