The nights are drawing in, there’s a definite autumnal chill in the air, and Halloween is just round the corner. So what better way to celebrate this time of year than with a hearty bowl of pumpkin soup? The addition of the rosemary and the ginger add a lovely fresh zing to this recipe.
Pick Your Pumpkin
I often cook butternut squash soup, but this time I decided to head to my local pick-your-own farm to explore the different pumpkin and squash varieties available.
For this recipe I picked this sweet harlequin squash, a confection squash and a racer pumpkin, but you could use any type or combination of squash or pumpkin.
1 tbsp olive oil
1 tbsp butter
1 large brown onion
5cm piece fresh ginger
2 cloves garlic
3 sprigs of rosemary
1kg pumpkin / squash
4 large carrots
1 litre vegetable stock
2 litres boiling water
Handful pumpkin seeds and a drizzle of olive oil (to serve)
The harlequin squash is an acorn-type winter squash with a beautiful creamy-yellow speckled rind and dark green stripes. Inside it has a bright orangey-yellow flesh. The confection squash is also a winter squash and is the most beautiful colour – a greenish-grey reminiscent of a Farrow & Ball shade. When I cut into it a vibrant orange flesh was revealed.
Start the prep by roughly chopping the peeled squashes and pumpkins, the carrots and the onion. Finely chop the ginger and garlic.
Melt the butter and oil in a large pan, and gently fry the ginger, garlic, onion and rosemary. Next, add the carrots, pumpkin and squash. Sauté for 10 minutes, until the pumpkin begins to soften and brown slightly. Pour over the stock and the boiling water and ensure that the ingredients are completely covered. Add extra boiling water to the pot to cover the vegetables if necessary. Simmer for around 30 minutes, or until the vegetables are soft.
Remove from the heat and use a hand blender to blitz the soup until smooth.
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Words, Styling and Images by Emma Whicheloe.