Even though we make this every year, there is always room for improvement,
or,in this case, making this pumpkin soup a little bit more suitable for our littlest one.
So here is our pumpkin soup recipe , we made this yesterday & it was very much loved by everyone,
& I am pleased to tell you all that it inspired my sweet George to try out another new word: “more“.
You will need:
Two small to medium size pumpkins.
one big onion
vgetable stock cubes , we used two
First, dice the onion & fry them in butter or oil till they are soft.
(Don’t let them go brown though, or your soup will be brown instead of the nice warming orange.)
When your onions are soft turn off the heat & add a vegetable stock cube.
We were also making lanterns out of our pumpkins, so we did not just cut the pumpkins in half & peeled them,
but instead cut off the top with a sharp knife.
You then need to get out all the stringy things & seeds.
Take out the seeds & put them into a bowl to use later.
When your pumpkin is all nice & clean inside , you can use a thin spoon to get out the pumpkin flesh,
or use a sharp knife.
(again, if you are not making lanterns out of your pumpkins afterwards you can always cut them in half, that will make this a whole lot easier.)
Put your pumpkin flesh in with the onions & fill up your pan with boiling water,
then let it simmer for around 20 minutes.
After 20 minutes add another vegetable stock cube & cook for about 5 more minutes.
At this point the pumpkin should be soft enough to mash with a spoon.
If it isn’t, let it simmer some more.
When your pumpkin is soft enough pour everything into a blender & blend it well.
Pour it into a bowl & try it, then decide if you want to add boiling water to it to make it a bit thinner.
You can add salt & pepper to taste,
serve it with bread & roasted pumpkin seeds.
(To make those just wash your pumpkin seeds, put them onto an oven tray with some olive oil, sprinkle with salt and roast for about 15 minutes.)