It’s getting a bit late in the season for this, but I felt inspired the other day to share my pumpkin soup recipe – which is usually made with squash actually, but squash soup doesn’t have the same ring to it!
squash or pumpkin – obviously! My favourites for this recipe are Crown Prince and Butternut.
garlic – I use 3 cloves
coconut oil – for frying the onion, best for this purpose imo
3-6 cups stock – homemade chicken or veg stock preferably
Optional ingredients (choose one, some or all)
about a teaspoon of:
cumin and coriander
Half a pack of creamed coconut
1 cup red lentils (these should be pre-soaked for at least 7 hours in 3 cups of warm acidulated water – use whey, cider vinegar, lemon or lime juice, or live natural yogurt)
Slice the pumpkin or squash in half, remove the seeds with a spoon, place on a roasting dish and roast at 180°C/Gas Mark 4/350°F. This can be done hours or the day before you make the rest of the soup. But if you’re in a hurry, peel and cube the pumpkin and add to the pan after the next stage.
Fry the roughly chopped onion for a few minutes. Add the raw pumpkin now if following the quick version.
If using fennel/ginger/cumin and coriander, add now.
Add the stock – more for thin soup or if adding lentils, less for thicker soup, salt and crushed garlic.
Now add the roasted pumpkin or squash and creamed coconut. If adding lentils, drain and rinse them first.
Bring to boil and simmer for about 10 minutes or 20 if the pumpkin was raw when added.
Remove from the heat and whizz with a hand blender.