Pumpkin Soup & Toasty Pumpkin seeds

making pumpkin soupHenry & Tilly went pumpkin carving the other day, and they brought home a couple of extra pumpkins they hadn’t finished – which was a bonus as I could make soup…

  • Large pumpkin
  • 1 litre chicken or vegetable stock
  • large knob of butter
  • 4 large carrots
  • 2 large onions
  • cumin seeds
  • ground cinnamon
  • ground ginger
  • nutmeg

Tilly eats soupScoop the inside of the pumpkin with an ice-cream scoop. Keep the seeds to one side and chop the pumpkin flesh. Save the empty pumpkin either for use as a soup tureen or to make a lantern.

Fry the onions gently in the butter for 5 minutes with a few cumin seeds, taking care not to brown the onions. Add the chopped carrots, pumpkin and stock. Add salt, pepper, ground ginger and cinnamon to taste – I used about a quarter of a teaspoon of ginger & cinnamon – a bit more would probably have been even nicer. Simmer on a low heat, lid on for about half an hour. Whizz up with a hand blender or food processor and serve with crusty bread, grating nutmeg on top. Perfect after an autumn walk in the park!

dried pumpkin seedsFor the seeds… put the oven on a low heat – no more than 125 centigrade. Wash the seeds removing any flesh or stringy bits, pat dry with kitchen roll. Place on a baking tray in the oven until quite dry – took about half an hour. You can then put them in salads, or do what I did – toss them in a little sunflower oil and lots of sea-salt – deeeelishous!

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