I have succumbed to the pumpkin pressure.
At this time of year, in the UK you might find a token offering of pumpkins in the larger supermarkets but here the shops are awash with squash of all shapes and sizes. I think that just as many pumpkin recipes have cropped up online since the first orange orbs appeared in the shops, so here’s one more.
Obviously it’s not essential to roast the pumpkin but I think that it really does make a difference to the flavour. It also makes it easier to prepare the pumpkin flesh.
Ordinarily when I make pumpkin soup I use chili to add a little spiciness but for a bit of a change I’ve used fresh ginger here which adds a really nice warmth rather than full-on spice heat.
Don’t throw away the pumpkin seeds, I’ve put a recipe at the bottom for roasting them to use as a garnish or snack.
Also, I’ve listed single cream in the ingredients but my American cousins can just use half and half, the results are just as nice.
Serves 2-3 depending on how hungry you are.
350g pumpkin flesh
1 tbsp + 2 tsp butter
1 medium onion
1 large carrot
1 thumb sized piece of ginger
850ml vegetable stock
1 tbsp honey
150ml single cream
salt and plenty of pepper
3-4 sage leaves
Cut the pumpkin into chunks and roast at 180°c until tender and scoop out the flesh. The amount of time this takes will vary depending on the size of your chunks. My pumpkin was teeny-tiny so it only took about 30 minutes.
Dice the onion and sweat it in a tablespoon of butter until soft but not coloured. Dice the carrot and finely chop the ginger. Add these to the pan and cook for a few minutes. Finally toss in the pumpkin flesh and stock and bring the whole lot to the boil. Reduce the heat, cover and simmer until the carrots are soft and tender. Stir in the honey, seasoning and cream. Blend until silky smooth. Check the seasoning and adjust if necessary.
Melt the remaining 2 teaspoons of butter in a small pan. Finely shred the sage leaves and toss them in the butter over a medium heat. The butter should brown a little and the sage should become wonderfully crispy.
To serve the soup, drizzle a little cream and the sage butter on top of each bowl and scatter on the crispy sage leaves and perhaps a few of the toasted pumpkin seeds. Enjoy a bowl of autumnal warmth.
Toasted Pumpkin Seeds
For every 75g of washed seeds use 1 tsp oil, 1 tsp sugar and a sprinkling of ground all spice, cayenne pepper and salt.
Mix together, spread onto a baking sheet and toast for about 30 minutes at 180°c turning occasionally. They’ll crisp up as they cool.
- Pumpkin Seed Brittle (This One’s Dairy-Free!) (thestoutsprout.wordpress.com)