pumpkin soup recipe needed please

**amandaandherveg** · 04-11-2009, 06:13 PM

Shirl, I use this recipe all the time and the BNS can easily be swapped for pumpkin.

Butternut Squash, Tomato and Coconunt Soup
1 BNS
1 Can of Coconut Milk
Grated ginger to taste
2 Chicken or Veg stock cubes
Sugar to taste
Fresh chilli or chilli flakes
2 medium onions
1 Carton of Passatta or Tin of Tomatoes
Lime
Salt and Pepper

Chop your BNS into chunks along with your onion, ginger and garlic and saute in a large pan with some olive oil until it begins to soften.

Add tomatoes/passatta and stock cube and simmer until the veg is soft. Add the coconut milk, sugar, salt, pepper a squeeze of lime and chilli.

Take a hand blender and zap until smooth. You may need to add a splash of water if the soup is too thick for your taste.

**shirlthegirl43** · 04-11-2009, 06:18 PM

Sounds nice Manda - thanks. Do you think it will work without the tomato and coconut though?

**Two_Sheds** · 04-11-2009, 06:33 PM

I went Search/Advanced Search, typed in PUMPKIN + SOUP and up came about a dozen hits.

No time to look thru them all myself, but there's definitely a pumpkin soup recipe in this thread: http://www.growfruitandveg.co.uk/gra...pies_3193.html

**shirlthegirl43** · 04-11-2009, 06:38 PM

Thanks T_S the queen of the search facility as usual. (so I should type pumpkin+soup for the search - no wonder I got 52 pages of all sorts of stuff

)

I spotted that thread but didn't read through as the opening post asked for recipes other than soup

Ho hum. Better invest in a carton of passata tomorrow as all the recipes seem to say I need to add tomatoes (yeuch).

Omelette and chips for dinner tonight

**Two_Sheds** · 04-11-2009, 07:01 PM

Ok, here's one with no tomatoes! http://www.cottagesmallholder.com/cr...soup-recipe-90

**shirlthegirl43** · 04-11-2009, 08:02 PM

Thanks T_S, will make it tomorrow and report back. You are a star.

**janeyo** · 04-11-2009, 08:23 PM

Mine is easy.. one large onion sweated in a little oil for 10 mins. Add cubed flesh of the pumpkin or any squash. Add 1 pint (ish - depends on how much flesh you have got) of water or stock. Add 1 teaspoon of fround cumin and one of ground coriander, plus s&p to taste. Simmer for half an hour, then blitz. Add swirl of creme fraiche or cream if desired, but we don't bother.

is delish

**Jeanied** · 04-11-2009, 09:52 PM

My recipe is somewhat similar to Janeyo's but is a roasted version- I'm recreating from memory here so - start by roasting your sliced pumpkin with a tiny drizzle of oil and some ground cumin and mild chili powder until tender and browned a bit. Sweat off a chopped onion + garlic if wanted, then add chopped pumpkin (off the skin) and stock. Simmer 20 mins then blitz - add some skimmed milk and reheat. Swirl with lite mayo.

**northepaul** · 04-11-2009, 10:06 PM

Here's my recipe which is less spicey but nontheless a hit with the family

oil to soften:
1 onion finely chopped
Garlic cloves to taste (1-4)
cubed squash at least half a pound
1 medium cubed potato (optional)

vegetable or chicken stock about 2 pts
either cream or milk to finish

Herbs from garden (sage seems to go particularly well with pumpkin) sage, rosemary (finely chopped) mint, parsely, origano (optional or similar) Thymne

1) heat oil in pan and soften onion and garlic.
2) after few mins add diced pumpkin allow to also soften
3) add fresh herbs
4) allow to gently fry for 5-10 mins, dont them them burn.
5) add stock and potatoes if you want them.
6) bring to boil gently
7) reduce heat to just simmering and cook lid on for at least half an hour, until all veg is very tender
8) using hand blender or fork plend to nice creamy texture, but leaving some lumps.
9) add cream and heat through for 3-5 mins
10) serve with good bread and sprinkling of parsley on top.
11) yum!

Hope you like it

**shirlthegirl43** · 05-11-2009, 08:27 AM

Thanks for the recipes everyone.

I have another question - does pumpkin soup benefit from being made then reheated like some soups, or is it best eaten fresh?

oh, another thing, can I freeze leftovers?

**northepaul** · 05-11-2009, 10:21 AM

You can freeze mine and reheat it although obviously it depends how you store it. I have done so and not noticed any loss of flavour.

**HayleyB** · 05-11-2009, 04:26 PM

I've frozen tons always defrosts fine.

Onion sweated
couple handful pumpkin chunks
Veg stock or chicken stock about a litre
half to one teaspoon garam masala
salt & pepper
Boil
when pumpkin is soft add 284ml double cream bring to boil take off heat, whizz then eat or freeze

Sometimes I use coconut cream instead of cream
instead of Garam I may put in cumin, tumeric and chilli adapt as you like really, add a carrot or two sometimes I add onion seeds just before serving....

**shirlthegirl43** · 06-11-2009, 03:42 PM

Okay, I made pumpkin soup yesterday - not hugely popular with the family.

Today I am using more of the pumpkin to make a curry - combining some chicken in the hope peeps don't grumble so much

I still have half the pumpkin left - is there a way to preserve it for future use or should I use it all up quickly?

**northepaul** · 06-11-2009, 04:11 PM

Yes make pumpkin and ginger cake...they'll love that

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pumpkin soup recipe needed please

pumpkin soup recipe needed please

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