Recipe: Pumpkin Soup – ADD A HINT OF HALLOWEEN TO YOUR SOUP!
- Feeding the Family
- Published on Tuesday, 17 September 2013 09:00
- Last Updated on 17 March 2020
- Monica Costa
- 1 Comment
Get into the Halloween spirit this year with a frightfully delicious pumpkin soup recipe.
It’s a perfect autumn warmer too!
25g (1oz) butter
1 large onion, chopped
1/2 tsp cumin seeds or ground cumin
1 small pumpkin (about 500g / 1lb 2oz when peeled and deseeded), chopped into chunks
1 red pepper, deseeded and chopped
2 vegetable stock cubes, dissolved in 750ml (1 1/4 pints) hot water
150ml (1/4 pint) milk
110g (4oz) Pilgrims Choice Mature Cheddar cheese, finely grated
2 tbsp chopped fresh parsley or chives
Salt and freshly ground black pepper, to season
6 slices French bread
1 Melt the butter in a large saucepan and fry the onion gently for about 3 minutes, until soft, but not brown. Stir in the cumin seeds or ground cumin.
2 Add the pumpkin, red pepper and vegetable stock. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.
3 Transfer the mixture to a blender or food processor and blend for about 15 – 20 seconds, until smooth.
4 Return the mixture to the saucepan and add the milk, half the cheese and the parsley or chives. Stir thoroughly and reheat. Taste and adjust the seasoning. Meanwhile, toast the French bread lightly.
5 Ladle the soup into warmed bowls, and pop a slice of toasted French bread on top. Sprinkle with the rest of the cheese. Add a little more ground black pepper, then serve.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums