Introduction
Pumpkin soup is a smooth, orange, slightly sweet soup that most children like. Make it in autumn and early winter, when pumpkins and squashes are everywhere and cheap. Butternut squash, Hokkaido (red kuri) or any firm orange pumpkin works.
Pumpkins and squashes come from the Americas, where they were grown thousands of years before Europeans arrived. Today pumpkin soup is a home classic on both sides of the Atlantic, from French velouté de potiron to the soups of the American Thanksgiving season. A little ginger and nutmeg lift the sweetness; a swirl of cream or coconut milk is optional.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- a small piece of ginger, grated (optional)
- 1 kg pumpkin or squash, peeled, seeds removed, cut into cubes
- 1 litre vegetable stock
- a pinch of grated nutmeg
- salt and black pepper
- to serve: toasted pumpkin seeds, a little cream or coconut milk (optional)
Tools
- A large pot
- A blender or a stick blender
Preparation
- Heat the oil in the pot over a medium heat. Cook the onion for 8 minutes, until soft. Add the garlic and ginger and cook for one minute.
- Add the pumpkin and the stock. Bring to the boil, then simmer for 20 minutes, until the pumpkin is very soft.
- Blend until smooth. Add a little hot water if the soup is too thick.
- Season with nutmeg, salt and pepper.
- Serve with toasted pumpkin seeds and a swirl of cream or coconut milk if you like.