Pumpkin Soup

Some days lunch is crunching on raw kale out of the bag, hunched over my laptop in the library.

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Some days lunch is expensive meals in fancy restaurants, waiters doting on your every need.

Some days lunch is soup.

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Soup days are best. Slightly more nourishing and satisfying than plain kale. And slightly slightly cheaper than Michelin  star meals. Soup is the best of both worlds.

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I love all kinds of soup, and this is one of my favourites. It’s fairly easy to make (once you’re into the pumpkin that is!) Also, as we are nearing the end of pumpkin season, it is good to make the most of it while you can! If you can’t face the pumpkin and the carving knife, or you don’t want to make enough soup to feed a small village, this recipe works just as well with butternut squash!

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Pumpkin soup with toasted corn

(recipe shamelessly stolen from Delia’s vegetarian cookbook (well worth a read!) and can be found online here)

1 medium onion, peeled and finely chopped

25g butter

700g pumpkin (or butternut squash) deseeded and chopped into 1 inch pieces

570g sweetcorn (mine came from a can, but if you are feeling patient, you can take it off the cob yourself)

salt and pepper

275ml milk

725ml vegetable stock

1 tablespoon melted butter

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Begin by melting the butter in a saucepan, then add the onion and cook on a low heat until softened- about 8 minutes. Add the pumpkin, half the sweetcorn, season with salt and pepper and give it a good stir. 

Put the lid on and, keeping the heat low, sweat the vegetables until they have begun to release their juices- about 10 minutes. Pour in the milk and stock and simmer for about 20 minutes.

While that’s happening, preheat the grill to its highest setting. Stir the melted butter into the remaining sweetcorn, and place under the grill for about ten minutes, or until it is nice and toasted. This is also really fun because occasionally you will hear it popping! After about 8 minutes it should be nicely toasted and golden.

Once the soup is ready, using a food processor, or blender, blend it to a puree.

To serve, sprinkle the toasted sweetcorn over the top and enjoy with some nice crunchy bread.

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Also- here’s a tip for a really easy and delicious snack! Once you have deseeded the pumpkin, rinse the orange gunk off the seeds, sprinkle with a little salt and roast in the oven for about 15 minutes.

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Delish! And great to tide you over until your soup is ready!

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xxR

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