Pumpkin Soup – Simple Ways

Part of my new mini series ‘Simple Ways’. Here I’ll be showing you all how to create a delicious & simple dish, focussing on one main ingredient each time. The aim of this is to highlight the incredible flavour of the chosen ingredient without covering it up with too many flavours. Minimal ingredients, amazing flavour. Sometimes, simplicity is the best thing in the kitchen 🔥

Let me know what you think! Drop any suggestions in the comments below on what other ingredients you would like to see next.

Ingredients:

1/2 a winter squash (1.8kg)
Salt, pepper and olive oil
1 bulb of garlic (roasted – cut top off, cover in oil and wrap in foil)
1 large onion
2 sprigs of thyme
1.5 litres chicken / vegetable stock in total
1/4 cup of cream

Toppings:

Cream
Parsley
Roasted pumpkin seeds (rinse, remove pulp, toss in oil and roast in oven for 10 min)

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welcome to my new series everyone i’ll be teaching you how to make simple yet delicious food focusing on one main ingredient each time what better way to begin than with the pumpkin i’m going to show you easy yet delicious recipe for pumpkin soup i’m sure you’ve seen tons of these over the internet recently but this is the one i make every winter and it never fails to please pumpkin is a common type of winter squash for this recipe i’m going to be using this beautiful blue pumpkin this is a crown prince squash close relative to the orange pumpkin many of you know at the end of the day it doesn’t matter which one you’re going to use they’re all part of the same family and have very similar textures and tastes and if you have leftovers from halloween by all means use this cut the pumpkin in half then scrape out the seeds for this recipe i’m only going to need one half coat generously in olive oil cover generously in salt and a few cracks of black pepper we then want to roast these in the oven for 30-45 minutes at 200 degrees celsius or 390 degrees fahrenheit until nice and caramelised on top 30 minutes before the pumpkin is finished we want to add in some garlic to roast now the pumpkin and garlic is cooking we’re going to saute this onion in a pound with some thyme two big sprigs of thyme seasoning some pepper and saute the onions with the thyme for a few minutes until translucent once they’re nice and caramelized on the outsides we want to leave them to cool we want to take out the flesh from the pumpkin and take out the garlic from the skins and then add it into the pan with the onions then tip in one litre of chicken or vegetable stock then simmer this on a medium heat for about five minutes take out the sprigs of thyme turn off the heat and add in a quarter cup of cream the smells coming from this right now are absolutely insane so now we’re basically there time to blend it up grab yourself a hand blender and then blend it together until you get a nice smooth consistency if it’s too thick add a bit more stock if it’s too thin put it back on the heat and reduce for a few more minutes give it a taste of seasoning and serve and there we have it a beautiful and delicious homemade pumpkin soup you can’t get much better than this give it a go it’s so simple and you will not regret it gotta try it