Autumnal Pumpkin or Squash Soup

Posted: November 4, 2014 in Uncategorized

It’s that time of year – after Halloween and the glut of pumpkins and squashes – when the weather turns colder, and a warming bowl of soup for lunch looks like a really good idea. I made this with a massive Boston Squash from Lauren’s allotment, but pumpkin or butternut would do equally well.

Autumnal Pumpkin or Squash Soup

Makes loads!

1 large pumpkin, squash etc.
2 cloves garlic
1 large onion
1 piece of cinnamon bark
1/2 teaspoon ground nutmeg
1 generous splash sherry or sherry vinegar
Optional – couple of drops of Tabasco or similar hot sauce
Vegetable or Chicken stock
Salt and pepper
To serve – finely chopped spring onion, fresh parsley or coriander, and a squeeze of fresh orange

De-seed, then chop your pumpkin/squash into large chunks. Leave the onion and garlic whole, and roast in a hot oven (200C or gas 7) until cooked and lightly charred. I didn’t use any oil, to keep the calories down, but you could drizzle everything with olive oil quite happily.

Allow to cool slightly, and peel the skins from onion and garlic, and any burnt bits from the squash. Add to the hot stock in a large pan and blend with a stick blender. Add your cinnamon, nutmeg and sherry, season well (adding hot sauce in moderation if using) and simmer lightly until the flavours have got to know each other – about 20 mins should do it.

Warm some bowls, slice some crusty bread, and when you’re ready, serve up and garnish. A swirl of creme fraiche or Greek yoghurt would work if you fancy it, but I couldn’t be bothered 🙂

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