Pumpkin Soup

Published: Thursday 27th Oct 2016

Written by: Laura Foster

With the sight of pumpkins for sale at every turn, not only can you get creative carving your yearly halloween masterpiece, don’t forget you can make delicious recipes using this wonderful ……. vegetable or fruit!?Unsure on this as …………….It’s a fruit because it contains and protects its seeds on the inside?Or it’s a vegetable because it needs to be cooked and not eaten raw? 

Regardless of whether it's a fruit or vegetable, my favourite recipe I love to cook is pumpkin soup, taken from Delia Smiths “Winter Collection” cook book; this velvety texture soup with a hint of nuttiness guarantees to warm you up on a cold day.

You will need1 Pumpkin (weighing around 1.4 kg)1 tablespoon groundnut oil1 large onion peeled & chopped850mls chicken or vegetable stock425mls whole milk25g butterSalt & pepper  

What to do* Cut the pumpkin in half, then each half cut into 4. Scoop out the seeds. Then brush the surface of each section with the oil and place on a baking sheet. * Season with salt & pepper, pop on a high shelf in the oven to roast for 25-30 minutes.* Meanwhile melt butter in a saucepan over a high heat, add the onion, stir for about 5 minutes, and then turn the heat down. Cook for about 20 minutes stirring occasionally. * Add the stock and the milk to the onions, and leave them with the heat turned low to slowly come up to simmering point. Next scoop out the flesh of the pumpkin with a sharp knife and add it to the stock together with a seasoning of salt & pepper. Simmer gently for about 15-20 minutes. * Now whiz until the mixture is smoothly blended. 

The great thing with this, if you're having a dinner party you can make in advance and just gently warm the soup when your guests arrive, then simply stir in the grated cheese and....... ENJOY!

Laura Foster
Laura Foster


Enjoys running, cycling, going to the theatre and supporting Norwich City Football Club.


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