Creamy Pumpkin Soup
This soup is another family favourite, passed down from my Nana to my mum. It was a staple family dinner when I was growing up and now I serve it to my little ones (with mixed reviews, always…but you’ve got to try!).
Of course, there are a plethora of recipes for creamy pumpkin soup out there but this one, with the added sweetness of tomatoes and a little kick of spice thanks to the chilli powder, means it’s extra spesh. It’s one of my favourites that’s best served with a slice of buttered sourdough or, if I’m feeling particularly indulgent, a cheese toastie. Hello comfort food!
If you don’t have any tomatoes lying around feel free to use passata or some tinned toms…but only a bit as they’re so concentrated.
Creamy Pumpkin Soup (to warm your belly and your heart on cold days)
750grams pumpkin, no skin (I use organic jap or kent)
3 tomatoes peeled & chopped
1 large brown onion, sliced
1 teaspoon of raw sugar
4.5 cups of chicken or vegetable stock
salt & pepper
pinch of chilli powder
Peel the pumpkin and cut into chunks. Place in a deep pot with onion, tomatoes, sugar and salt & pepper. Cover with stock – don’t use too much stock as the soup will end up too runny. Keep pot covered and cook until pumpkin is quite soft. Spoon into your blender and blend until smooth. If there is a lot of watery residue at the bottom of the pot I usually leave it out – creamy, thick soup is my preference. Finally add chilli & cream and stir.