Recipe: Autumn Pumpkin Soup

Recipe: Autumn Pumpkin Soup

With summer gracefully transitioning into the colder seasons, I thought I’d share my recipe for autumn pumpkin soup which is really easy to make and ideal to warm you up after a cold day in the bitter breeze. Soup is something I really love to make, especially at this time of year and I find it so simple but really filling for tea time.

Serves: 6

Ingredients

  • 750g pumpkin, peeled, seeded and cubed
  • 2 carrots, coarsely chopped
  • 2 onions, cut into wedges
  • 2 1/2 tablespoons vegetable oil
  • 1 large potato, sliced
  • 1 litre water
  • 2 or 3 cubes of veggie stock, crumbled
  • 250ml double cream
  • 1 1/4 tablespoons ground nutmeg, or to taste
  • 1 teaspoon ground black pepper
  • salt to taste

Method

Preheat the oven to 220 C / Gas 7.

Place pumpkin, onions and carrots into a baking dish or roasting tin before drizzling with vegetable oil.

Bake in preheated oven for 40 minutes until soft, but not blackened.

Bring water and crumbled stock cubes to a boil in a large saucepan over medium heat. Cook potato in simmering water until soft (approximately 20 minutes)

Combine potato and water with roasted vegetables and puree in a food processor or liquidiser until smooth. Return to pan over low heat and stir in nutmeg, cream, salt and pepper before heating gently to serve.

Personally, I find crusty garlic bread as the perfect side to this dish, so whether you find a recipe or just pick up a baguette at the store, I highly recommend it.

I hope you like this autumn pumpkin soup recipe and give it a try. What’s your favourite recipe to make for Autumn?

Jazz is a Disney, tea and pop culture enthusiast with a passion for blogging. Also a proud introvert.


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