Recipe: Pumpkin Soup

PUMPKIN SOUP

Pumpkin is always associated with Autumn and Winter and there's nothing that showcases it more than a simple creamy soup! We've just added a couple of flavours and spices just to enhance the pumpkin. We couldn't leave out a little Sorted twist...so we serve it all up with some battered squash!

Ingredients

  • 1 large pumpkin or squash
  • 2 knobs butter
  • 2 onions
  • 3 cloves garlic
  • 1 bunch fresh sage
  • 2 tsp cumin
  • 1 tsp nutmeg
  • 250 ml vegetable stock
  • 150 ml double cream
  • 1 butternut squash
  • 400 ml sparkling water, ice cold
preheat the oven

Step 1

Preheat The Oven

preheat the oven to 180ºC.

bake the pumpkin

Step 2

Bake The Pumpkin

carefully stab around the top of the pumpkin with a knife. place the pumpkin on a baking tray and bake for 90 minutes.

cut up the pumpkin

Step 3

Cut Up The Pumpkin

Cut the pumpkin into wedges, remove the flesh into one bowl and separate the seeds into a colander or sieve.

dry the seeds

Step 4

Dry The Seeds

Wash the seeds, then dry with kitchen towel before drizzling over oil, sprinkling with salt and a pinch of cayenne pepper. Scatter onto a baking tray and return to the oven for 10 minutes to crisp and go golden.

start the soup

Step 5

Start The Soup

Peel and roughly chop the onion and garlic. Heat the butter in a large saucepan and chuck in the onion, garlic and half of the sage. Fry gently for a few minutes before adding the pumpkin flesh, cumin and nutmeg, then season well with salt and pepper.

simmer & blitz the soup

Step 6

Simmer & Blitz The Soup

Splash in the vegetable stock and simmer for 5 minutes. Add everything to a liquidiser (or use a hand blender). Blitz, slowly adding the double cream until completely smooth. Pour the soup back into a clean pan and keep warm.

preheat the fryer oil

Step 7

Preheat The Fryer Oil

Preheat a pan of oil for deep frying to 170ºC or use a deep fryer. Never leave it unattended.

fry the tempura squash

Step 8

Fry The Tempura Squash

Whisk the sparkling water into the flour to form a smooth batter. Dip the squash batons into the batter, then into the hot oil. Fry for 5-6 minutes, adding some sage leaves at the last minute, until the batter is puffed and crisp and the squash is cooked through. Drain the tempura squash on kitchen roll and season with salt.

serve up!

Step 9

Serve Up!

Serve the soup with the deep fried squash and sage leaves on the side. Serves 6

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