Golden Pumpkin Soup Recipes

GOLDEN PUMPKIN SOUP

Steps:

• Preheat the oven to 350 degrees. Cut the pumpkin into 2-inch pieces, leaving the skin on. (You should have 6 cups.) Arrange in a shallow baking pan just large enough to fit pieces in a single layer; toss with the olive oil, cumin, marjoram and turmeric. Bake until tender, about 1 hour, stirring halfway through. Add 1/4 cup of water if the pieces stick or burn.
• Meanwhile, in a large pot, melt the butter over medium heat. Add the leek and sauté 5 minutes or until tender. Add the cabbage, cook 5 minutes, then add the chicken stock and bring to a boil. Reduce the heat and simmer until cabbage is tender, about 15 minutes. Set aside.
• When the pumpkin is done, transfer it to a large plate. Set the baking pan over medium heat; add the sherry and cook 1 minute, scraping up the browned bits, and stir into the cabbage mixture.
• Peel the pumpkin. Purée it in a food processor with 1/2 cup of the cabbage mixture. Add the puréed pumpkin to the remaining cabbage mixture and bring to a boil. Reduce the heat and add the rice. Simmer 2 to 3 minutes; season with salt and pepper. Ladle into 6 bowls; sprinkle with the chives and tarragon.

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.