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.
- 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
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.