Easy Pumpkin Soup

When it’s cold outside or I’m feeling a little under the weather, I always crave Pumpkin Soup. It’s warming and nourishing and incredibly easy to make.  What’s more, you can make a really big batch at once and store individual portions in the freezer for later.

There are lots different ways to make pumpkin soup.  I’ve tried many of them.  Some of the incarnations I have tried called for heaps of cream, or lots of different veggies to make the base.  The key with this recipe is simplicity. And like with most cool things in life, I created this version by chance.

I was feeling a little run down and I had a half a butternut pumpkin in the fridge that needed to be used up.  What I didn’t have were any leeks and I could not be bothered chopping up any celery or carrot.  I just wanted pumpkin soup, and fast.  So Iike most home cooks, I improvised.  As long as I threw in some onion and garlic and used some veggie stock I should end up with an okay pumpkin soup.

The end result was a tasty and creamy pumpkin soup.  The simplicity of the recipe means that even if you lack confidence in the kitchen you can still create a yummy, nourishing soup.  It’s heaps cheaper to make than those “low cost” soups the supermarkets are spruiking these days.  Plus, you can control the quality of the ingredients and the amount of salt you use.  Give it a go and let me know what you think.

Easy Pumpkin Soup

Serves 4

1/2 Butternut pumpkin (diced into 2cm cubes)

1/2 Tbs Olive oil

1/2 Medium brown onion (roughly chopped)

2 Cloves of garlic (smashed, then roughly chopped)

2 Cups of good quality low salt veggie stock (+ extra water if needed)

1/2 tsp ground cinnamon

Salt and pepper to taste

Method

• Gently heat the olive oil in a pot big enough to take about 3-4 cups of water.  Saute the chopped onion and garlic in the oil until the onion softens, about a minute or so.  Tip: sprinkle the onion/garlic with a pinch of salt so it doesn’t brown.
• Add the cubed pumpkin and mix around in the onion/garlic oil for 1-2 minutes.
• Now add your veggie stock.  You want it to just cover the pumpkin mixture plus about 1/2 centimeter extra.  Add some extra water if needed.
• Bring the mixture to the boil, then reduce it to a gentle simmer.  Cover and continue to simmer for about 15-20 minutes until the pumpkin is tender.
• Once the pumpkin is tender, turn off the heat and let it cool slightly.  Using a stick blender, blend the soup in it’s pot until a lovely smooth puree forms.
• Put your yummy, creamy, pumpkin soup back on the heat and add the cinnamon and pepper.  Add more salt if you like but taste it first as it may not need it.
• Sprinkle with pepitas and serve with crunchy wholegrain crackers or some comforting sourdough toast.