PuMPkin SouP

Halloween maybe over, but we still have loads of pumpkins and butternuts around here, so I am still making soup.

One of my favourite recipes I make comes from one of those combined cookbooks – 500 All Time Great Recipes!   The combination of spices and orange juice makes it what it is:

New England Pumpkin Soup


25g/2tbsp butter

1 onion, finely chopped

1 garlic clove, crushed

15g/1tbsp plain flour

pinch of grated nutmeg

2.5ml/half tsp ground cinnamon

350g/12oz pumpkin : seeded, peeled and diced (I usually use a medium size pumpkin)

600ml/1pint chicken stock

150ml/1/4pint orange juice

5ml/1tsp brown sugar

– Melt the butter in a large saucepan and gently fry the onions and garlic for 4-5 minutes, until softened.

– Stir in the flour, spices and pumpkin, then cover and cook gently for 6 minutes, stirring occasionally.

– Add the chicken stock, orange juice and brown sugar.  Cover again, and bring to the boil, then simmer for about 20 minutes until the pumpkin has softened.

– Process half the mixture in a blender or food processor.  Return the soup to the pan with the remaining chunky mixture, stirring constantly.  Season to taste and heat through.  You can also process all the mixture in a food processor or blender for a smooth-texture soup.  Serve the soup with a scattering of croûtons and a drop of cream!  Delicious.

If you want to make croûtons:

Heat some oil in a frying pan, cut 2 slices of granary bread into cubes and gently fry until just beginning to brown.  Add about 2tbsp of sunflower seeds and fry for 1-2minutes.  Drain on kitchen paper and you have lovely crusty croûtons.



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