Comforting pumpkin soup. It’s winter after all….
Do you still have some pumpkin in your house? If not, get one or a butternut squash and make this amazing and super comforting pumpkin soup. If you wish to add some variation check this recipe.
For a quick and hassle free cooking I usually create soup recipes which do not require stock, however, this time I decided to share with you my amazing vegetable stock recipe and make the recipe on the basis of that. The comforting pumpkin soup will be richer and deeper in flavour, ideal for cold days.
You can also use the stock as a base of risottos or just drink it on its own. It is really warming and nutritious in cold season.
To make the vegetable stock
Do not peel the vegetables for your stock, just wash them.
Use a large, tall pot. Add the ingredients in the following order:
- Sweet 2 carrots, 1 parsnip, whole,
- Pungent 1/4 celeriac, 1 leek cut into halves, about 10 whole black peppercorns, 5-6 allspice berries, 2,5 cm (1 inch) long piece of ginger root cut into halves, 2-3 bay leaves, 3-4 garlic cloves (unpeeled), 1 onion cut into halves (for a slightly smoky flavour, poke each onion half with a fork and keep over fire for 30-40 seconds to let it burn a little), 2-3 cloves,
- Salty 1 tablespoon of sea salt, 2 litres (4 pints) of cold water.
- Sour 2 parsley sprigs or a pinch of dried parley,
- Bitter 1 tablespoon of lovage and ½ teaspoon of turmeric,
Bring the stock to the boil and transfer the pot to the smallest possible ring to let it simmer at very low heat for 60-90 minutes. When you turn the heat off add:
- Sweet 1-2 tablespoons of mild tasting oil.
To make the soup
This time, I made it a little bit ‘eclectic’ adding a courgette, which was waiting for its turn in my pantry. This gave a delicious twist to the flavour. The amounts served 4 easily.
Dice 1 small pumpkin, 1 medium-sized potato and 1 courgette. Add them to a large pan with 1 tablespoon of oil at the bottom. Fry for 2 minutes and add your stock to the level of the vegetables. Simmer on low heat until the vegetables are soft. Blend your comforting pumpkin soup.
Serve with some croutons, roasted pumpkin seeds and a drizzle of olive oil on top. Check out another winter soup recipe: potage parmentier.
