The weather is getting colder and we are in for a spooking tomorrow night- so here is a way to warm yourself up and keep calm indoors.
50g unsalted butter
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp dried garlic
1/2 tsp nutmeg
1/2 tsp dried rosemary
Pinch of salt and pepper
2 large pumpkins
5 large potatoes, peeled and chopped into 2cm cubes
3 large carrots, peeled and chopped
1.5 litres chicken/vegetable stock
How to make the soup:
To prepare your pumpkin, cut around the stem of the vegetable. Scoop the seeds out and cut the inside of the flesh around a centimetre from the edge. You may want to put some of the seeds on the side for serving later. Start cutting about 1cm away from the edge of pumpkin. This part of the flesh is nicer and easier to cut than the edge of the pumpkin. Chop the bits of pumpkin, you have peeled/cut out of the pumpkin, into roughly 2cm wide. Once done the pumpkin should look like this:
- Once the pumpkin is prepared. Put the onion and all the herbs/seasonings into a large pan. Add the butter and place it on a low heat.
- Once the butter is melted and the onion is softening, add the potatoes. Fry them for around 5 minutes to soften the edges.
- Add the carrots, pumpkin and one and a half litres of chicken or vegetable stock.
- Allow to boil for about half an hour. Come back occasionally to stir the pan. You may find that the pan is too full (I did), in which case just seperate the soup into two pans.
- Once the vegetables have cooked through and started to “mush” into one another, turn the heat off and leave it to rest for a few minutes. Blend the soup with a hand blender.
- Serve with some toasted pumpkin seeds on top and some crusty bread for dunking. Enjoy! 🎃