Last week-end, after the bonfire and fireworks, family and a couple of friends came back to enjoy a kitchen supper of pumpkin soup, cheese and lovely granary bread. The great thing about this soup is that it can be made in advance, and even frozen.
Now I must explain something about my cooking: I love food but I don't love spending hours making it. So I plan in advance how to make it the easiest, quickest way possible: that means I cheat and take short cuts. But only if I can get the desired effect.
Pumpkin soup is easy but it is also time consuming. And peeling a pumpkin is a pain. Most recipes suggest boiling it but baking gives a much richer flavour and is easier. Firstly, you don't have to peel it (yet) and, secondly, you don't have to hover over the stove.
Pumpkins come in all shapes and sizes and you can equally use butternut squash or any orange fleshed variety. The recipe can also be adapted for other starchy root veg such as carrots, parsnips or swede.
Ingredients: 2kg pumpkin; 2 large onions; 2 good quality chicken or vegetable stock cubes. 2 x 284mil/10floz cream or milk. Halve this amount if you only want to make enough for 4 or 6 people.
A. Chop a large pumpkin (about 2 kg) into sections, and again into smaller, even sized wedges, each side about four inches (10 cm x 10cm).
Rub a non-stick roasting pan with olive oil, and rub the cut sides of the pumpkin pieces too. Then lay them in the pan and drizzle another little bit of oil over them. Bake for about an hour at 180 degrees. Turn them once half way through if you can be bothered. Now stick your feet up and read for half-an-hour.
B. Peel and chop 2 large onions finely and put in a lidded container with a big blob of salted butter and microwave for 5 minutes at 600 watts. It's a great method because you don't have any onion smell to speak of! Check it, and cook another few minutes if necessary. They should be soft and translucent.
Take out the pumpkin and cool slightly - the flesh should be soft but not squishy. Meanwhile, boil the kettle and make 750-800 ml chicken or vegetable stock using a good tasty variety of cubes, like Knorr, according to the instructions. Now you should be able to cut the peel off the cool pumpkin very easily.
C.In the blender put a couple of pieces pumpkin, a large scoop of onions and a splosh of stock and liquidize. Empty into a large saucepan and repeat. Add lots of grated pepper (but no salt as the stock cube and butter will have enough) and some freshly grated nutmeg.
If there are less than eight of you, divide the mixture in two and box one for the freezer. Result: one ready cooked meal for the next time you are in a hurry but want to impress with a lovingly made home-made soup!
Your soup is actually cooked when you think about it, but warm it through and the flavours will blend. Before serving (or after defrosting) add 284ml/10 fluid ounces double cream. If you are cooking the whole amount then you can also add 284ml/10 fluid ounces single cream. Yes, I know, but.....I never said it was low fat! If fat is a complete no-no use more stock instead of cream, or use semi-skimmed milk, but it won't have that unctuous, rich creaminess (nor the calories of course!). Serve with croutons and garnish with coriander leaves, parsley or green pumpkin seeds.
So there you are: as easy as ABC. This is the basic recipe but there are variations: 2-4 tablespoons of sherry added at the last minute should keep the boozy cooks happy. Those who love spices can rub the pumpkin pieces with ground cumin and coriander before baking or add cinnamon and nutmeg to the onion before liquidizing. Enjoy!
Lucy
PS for gardeners: when you take out the pumpkin seeds, pull off the flesh, dry and keep the seeds to plant next year!
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