There’s something so cosy and comforting about coming home a warm house on a cold autumn or winter afternoon, kicking off your shoes and tucking into a nourishing bowl of soup. So in the cooler months, I like to make big batches of soup, which can then be reheated in portions as a warming after school or sport snack for the ever-hungry kids in the house.
There are countless pumpkin soup recipes floating around, and I’m sure every kitchen gardener has their own, but this is one of my favourites, based on a recipe by Valli Little. You can use any variety of pumpkin that you happen to get your hands on, although I tend to favour the Kent or Queensland Blue pumpkins for their rich flavour and deep orange colour.
This soup’s beautifully creamy golden colour seems to tempt even the more unadventurous eaters to have a taste, and I can assure you that it has been given the thumbs-up by the literally hundreds of kids that have passed through my work and home kitchens over the years. I hope you enjoy it too.
2 tbsp olive oil
2 onions, finely chopped
1 clove garlic, crushed
½ tsp ground coriander
1 tsp ground cumin
½ tsp freshly grated nutmeg
1 kg peeled pumpkin, diced
3 medium potatoes, peeled, diced
1L vegetable stock (add another .5L for a slightly thinner soup)
½ cup thin cream (optional)
Heat the olive oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for another minute or so, then add the pumpkin, potato and stock and bring to the boil.
Turn heat to low, cover and simmer for 20-30 minutes, or until pumpkin is very soft.
Allow to cool slightly, then blend using a stick mixer or mash with a potato masher for a chunkier soup.
Check the seasoning, then stir through the cream, if using, and serve at once.