I made my partner a big pot of Pumpkin soup today. He is feeling poorly after having 2 flu shots, one in each upper arm. Bit of a nasty reaction to the pneumonia one poor baby. Anyway, he craves Pumpkin soup when he’s feeling low, not chicken soup. He doesn’t eat pumpkin at all in it’s fleshy, gorgeous orangey yellow state, but loves it in a velvety soup.
Take one whole Butternut Pumpkin (or squash as it is also called), quarter it lengths ways, leaving skin on. Place in baking dish flesh side up and cover with baking paper. Cook at 175 degrees Celsius for an hour or so till the flesh can be easily scooped out with a spoon. Scoop out the flesh into a pot on top of the stove and add a couple of cups of either chicken stock (homemade is better if you can, don’t sweat it if you can’t :)) or vegetable stock. Bring back up to boiling and mash it all together or using a stick blender as I have, blend it till it turns into an unctuous, velvety soup. I like to add a 250ml tin of coconut milk once it has been blended and some coriander and a sprinkle of chilli to make a kind of Thai inspired soup which is great for colds and flus. You can also add some crumbled fetta or a blob of yoghurt or any other soft cheese instead of the chilli and coriander and just adjust seasoning to taste on serving.
My partner swears by it. I bake the pumpkin in the oven rather than on top of the stove initially because it gives the soup a deeper, caramelised flavour. This recipe only needs a minimum of 2 ingredients so is also cost saving.
Happy eating 🙂