With All Hallows’ Eve upon us once again, we thought we’d take a look at that most familiar of all Halloween vegetables: the pumpkin. Although we’re more likely to see these wonderfully versatile vegetables adorning the windows and porches of our neighbours’ on Halloween, pumpkin is also the main ingredient in a number of great dishes. One of the most popular and well-known pumpkin-based dishes, of course, is pumpkin soup. For this week’s article, we’re going to give you three great recipes for pumpkin soup. Enjoy!

 

Traditional Pumpkin Soup

 

For a simple but delicious pumpkin soup, try this recipe. It’s great as an appetizer or a healthy lunch.

 

Ingredients

- 3/4 cup water.
- 1 small onion, chopped
- 500g pumpkin flesh, seeds removed and chopped
- 2 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 green onion, chopped
- 1 cup milk
- 1/8 teaspoon black pepper

Directions

- Preheat your oven to 185c.
- Remove the insides of the pumpkin and cut into chunks, as though you would a potato.
- Place pumpkin into a large baking dish with ¼ water in dish.
- Bake until tender - about 45-60 minutes. Remove them from the oven and set them aside to cool.
- Once cooled, place the pumpkin in a food processor. You may need to do this in batches depending how large your processor is.
- In a large saucepan, heat the water over medium heat. Add the onion and cook until soft.
- Now add the remaining water, broth, cinnamon, nutmeg, and blended pumpkin.
- Bring ingredients to a boil, then reduce the heat, and simmer for 5 minutes. Stir in the milk and simmer until hot.
- Serve immediately. Garnish with chopped green onion and black pepper.
- Enjoy.

Pumpkin & Sweet Potato Soup

 

For an interesting twist on the more traditional pumpkin soup recipe above, try adding sweet potato to the mix. These two ingredients complement each other perfectly and produce a wonderfully healthy, hearty autumn soup.

 

Ingredients

- 3/4 cup water.
- 1 small onion, chopped
- 500g pumpkin flesh, seeds removed and chopped
- 1 sweet potato, peeled and chopped
- 1 cup apple, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 green onion, chopped
- 1 cup milk
- 1/8 teaspoon black pepper

Directions

- Preheat your oven to 185c.
- Remove the insides of the pumpkin and cut into chunks, as though you would a potato. Cut up the sweet potatoes and apple.
- Place pumpkin, sweet potato and apple into a large baking dish with ¼ water in dish.
- Bake until tender - about 45-60 minutes. Remove them from the oven and set them aside to cool.
- Once cooled, place the sweet potatoes, pumpkin and apple into your food processor along with the garlic.
- In a large saucepan, heat the water over medium heat. Add the onion and cook until soft.
- Now add the remaining water, broth, cinnamon, nutmeg, and blended ingredients from the food processor.
- Bring ingredients to a boil, then reduce the heat, and simmer for 15 minutes. Stir in the milk and simmer until hot.
- Serve immediately. Garnish with chopped green onion, black pepper, and a dollop of yoghurt.
- Enjoy.

Thai Pumpkin Soup with Coconut Milk


Looking for something a little more exotic? If so, try this recipe for pumpkin and coconut soup. If you’re looking for something with a bit of a kick, you can try adding some freshly chopped chilli to the mix too. It tastes great.


Ingredients

- 3/4 cup water.
- 1 small onion, chopped
- 500g pumpkin flesh, seeds removed and chopped
- 2 cloves garlic, peeled and chopped
- 3 cups vegetable broth
- 2 tbsp ground coriander
- 1 tbsp cumin
- 1 tbsp ginger, grated
- 1 green onion, chopped
- 400ml coconut milk
- 1/8 teaspoon black pepper

Directions

- Preheat your oven to 185c.
- Remove the insides of the pumpkin and cut into chunks, as though you would a potato.
- Place pumpkin into a large baking dish with ¼ water in dish.
- Bake until tender - about 45-60 minutes. Remove them from the oven and set them aside to cool.
- Once cooled, place the pumpkin into your food processor along with the garlic.
- In a large saucepan, heat the water over medium heat. Add the onion and cook until soft.
- Now add the remaining ingredients:, broth, coriander, ginger and cumin.
- Add the coconut milk, bring ingredients to a boil, then reduce the heat, and simmer for 15 minutes.
- Serve immediately. Garnish with chopped green onion, black pepper, and a dollop of yoghurt. Chopped chilli optional.
- Enjoy.