After the excitement of Halloween and our trip to the local bonfire with Little D, on All Souls day we found ourselves hibernating from the windy, cold and rainy weather.
We fancied a nourishing lunch that would would be tasty but would be simple enough for us not to need to rush out to buy any supplies. Finding ourselves with a great quantity of pumpkin in the fridge from our carving exploits, we couldn't resist making up this delicious recipe.
Good For The Soul Pumpkin Soup
What you will need:
1 large onion peeled and finely chopped
850ml chicken stock (we use cubes)
425ml whole milk
Freshly grated nutmeg
Salt (we like Maldon salt)
Freshly milled black pepper
1tsp chili powder
2tbsp ground coriander
Greek yoghurt / crème fraîche
How to make it:
Preheat your oven to 220C/Gas Mark 7.
Scoop out your pumpkin reserving the seeds and place the flesh in a large roasting tray season well with salt and black pepper and drizzle with olive oil.
Pop on a high shelf of the oven and roast the pumpkin for 25 - 30 minutes or until tender when tested with a skewer.
Meanwhile melt the butter in a large pan over a high heat add the onion and cook for about 5 minutes until it browns at the edges slightly. Reduce temperature to low and cook gently for another 10 -15 minutes or until softened.
Remove the pumpkin from the oven and allow to cool. Add the stock and the milk to the onions and cook on a low heat until at simmering point. Add the pumpkin and season well with the salt, pepper and nutmeg. Add the chili powder and ground coriander.
Simmer gently for 15 - 20 minutes. Blend the soup in small batches, 4 -6 lots in a blender. Taste for seasoning and add more if necessary. Return to pan heat gently just up to simmering point (do not boil) and serve with a teaspoon of crème fraîche or Greek yoghurt on top.