Monday, 20 October 2014

Pumpkin Soup

Okay, if you follow me on Twitter you'll be all too aware of how I feel about pumpkin given the fact that in the last week one of my top used emoji has become the pumpkin one. I've got a post that will go up later this week about pumpkin cupcakes (as I scored some canned pumpkin from the American section of Tescov) but today's post is some good old fashioned comfort food, in the form of pumpkin soup.

First up, take a whole pumpkin and gut it. If you've never done this, it's pretty easy. Slice away the top and use a spoon to scoop away all the stringy bits and the seeds, then throw it away as all of this is essentially useless to you (it does smell sort of earthy and gross, though, be warned.) Then you want to cut the pumpkin into little pieces and cut away the skin from the flesh, throw away the skin and chunk the flesh and you're done. 

Then do essentially the same for a whole butternut squash  (it's easier to half it, scoop out, cut away the skin and then chunk the flesh) and peel two parnips and chunk them, too. Chuck it all in a roasting tin, give a liberal covering of oil and roast on gas mark 4 for about 2 hours, or until soft.

Take 900ml of hot water and mix with a stock cube or melt (I used a Roasted Garlic and Parsley stock melt and added a cube of frozen chilli) chuck in a big saucepan and blend down with a hand blender (alternatively, split the veg into two batches, add half the stock to each and use a regular blender.) Add more water if you like your soup thin, or less if you want it more chunky. Serve up with bread and season to taste! Yummy (and a good way to get rid of the inside of a pumpkin if you plan on carving one for Halloween!)

What's your favourite pumpkin recipe?

Sammy xo.

If you liked this you might like: Cinnamon Cupcakes With Biscuit Spread Buttercream

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