Tag: Pumpkin Soup

Pumpkin Soup – 2

  • When I came to file away my hard copy of my post for Pumpkin Soup – 1, I realised that I had made a pumpkin soup about  a year ago! 
  • It was a little different with the onions having been fried in butter.
  • *

  • This soup is a little richer than Pumpkin Soup – 1.

  • It has the addition of  soured cream.

  • However tomato purée is not used.

INGREDIENTS

  • 500g of pumpkin flesh (peeled and seeds removed).
  • 2 red peppers
  • 2 large onions
  • Juice of 1 lemon
  • 1 teaspoon of hot paprika powder
  • ¼ teaspoon of  salt.
  • 1.5 litres of vegetable stock
  • Large handful of flat leaved parsley – chopped
  • 125 – 250ml of soured cream
  • Salt & pepper to taste
  • *
  • Small handful of flat leaved parsley – chopped – to serve

METHOD

  • Remove all the peel and the seeds from the pumpkin.
  • Chop the flesh into small chunks.
  • De-seed the peppers and cut the flesh into small pieces.
  • Chop the onions into small pieces.
  • Place all these chopped vegetables into a large saucepan and add the vegetable stock.
  • Add the lemon juice, salt and paprika powder.
  • Bring to the boil and then add a lid and allow to simmer.
  • Cook until the vegetables are soft.
  • Add the chopped parsley and simmer for another 5 minutes.
  • Take the pan off the heat.
  • Use a stick blender to liquidise the soup.
  • Season to taste.
  • *
  • Bring back to the boil and take off the heat again.
  • Slowly stir in the soured cream until it is well mixed in.
  • *
  • Sprinkle with the parsley to serve.

Royal Doulton Burgundy soup plate

Pumpkin Soup – 1

  • I have never cooked with pumpkins before – dynia in Polish.
  • This will be my first try with the first of two soups.
  • This one is the easiest.
  • Having said that, peeling the pumpkin can be difficult.

INGREDIENTS

  • 500g of pumpkin flesh (peeled and seeds removed).
  • 2 red peppers
  • 2 large onions
  • Juice of 1 lemon
  • 1 tablespoon of tomato purée 
  • 1 teaspoon of hot paprika powder
  • ¼ teaspoon of  salt.
  • 1.5 litres of vegetable stock
  • Salt & pepper to taste
  • *
  • Small handful of flat leaved parsley – chopped – to serve

METHOD

  • Remove all the peel and the seed from the pumpkin.
  • Chop the flesh into small chunks.
  • De-seed the peppers and cut the flesh into small pieces.
  • Chop the onion into small pieces.
  • Place all these chopped vegetables into a large saucepan and add the vegetable stock.
  • Add the tomato purée, lemon juice, salt and paprika powder.
  • Bring to the boil and then add a lid and allow to simmer.
  • Cook until the vegetables are soft.
  • Take the pan off the heat.
  • Use a stick blender to purée the soup.
  • Season to taste.
  • *
  • Serve with a little chopped flat leaved parsley.

Royal Standard – Blossom Time soup plate

Pumpkin Soup

  • All the shops here in England are filled with pumpkins for Halloween, which is celebrated by many.
  • In Poland it is the Christian feasts of All Saints & All Souls on November 1st & 2nd that are celebrated with many people trying to get home to their relatives graves to clean them up and put grave candles on them.
  • As there are all these pumpkins – dynia -in Polish- I thought I would try out a pumpkin soup.
  • This is a very tasty yet simple soup.
  • I have added a couple of options.

INGREDIENTS

  • 1 pumpkin – small to medium – around 500g of flesh.
  • 1 large onion
  • Butter for frying the onion
  • 1½ litres of vegetable or chicken stock
  • ¼ teaspoon of ground paprika
  • Salt and pepper to taste
  • *
  • OPTION 1 – ½ a red pepper
  • OPTION 2 – 1 red pepper
  • OPTION 3 – roasted pumpkin seeds (not tested)

METHOD

  • Peel the skin off the pumpkin.
  • Cut the pumpkin into pieces – leaving the core.
  • Cut the flesh into small chunks.
  • Chop the onion into small pieces.
  • Fry the onion until it is golden – even turning slightly brown.
  • Add the pumpkin and the fried onion to the stock and heat to boiling.
  • Turn down to simmer.
  • Simmer until the pumpkin flesh is soft.
  • Add the paprika.
  • Use a stick blender to purée the soup.
  • Bring back to boiling and serve straight away.
  • *
  • OPTION 1
  • Chop up ½ a red pepper and blanch and simmer for a few minutes.
  • Add some to each serving of soup.
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  • OPTION 2
  • Chop up  1 pepper and add it after you have puréed the soup.
  • Simmer for around 10 minutes.
  • *
  • OPTION 3 – NOT TESTED
  • Add some roasted pumpkin seeds to each serving.
  • You can clean up and roast the pumpkin seeds from your own pumpkin.
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  • Royal Doulton Carnation rimmed soup plate 
  • Royal Doulton Burgundy rimmed soup plate 
  • Johnson Snowhite bowl.