October 7th • Posted in Recipe
With the days becoming shorter and chillier, I’ve started craving proper autumnal food since a couple of weeks, sentence that generally stands for ‘soups’. Last year I’ve shared the recipe for one of my favourites soups (Autumnal Potatoes + Onions Soup), but as a lover of all things pumpkin, I couldn’t help but come up with a lovely variation that feels even more autumnal! This soup is tasty and somewhat of sweet too, but extremely delicious and cozy: creamy thanks to the potatoes, with a sweet hint of the pumpkin and carrots and a touch of onion.
Even just the smell of the onions pan-frying in the butter while making this pumpkin soup, reminds me of all things autumnal! I hope you give this one a try now that the weather is becoming cold and our bellies require something hot and tasty!
- 1/2 yellow onion
- 3 tbsp unsalted butter
- 300g pumpkin
- 4 medium potatoes
- 1 or 2 carrots
- 4 cups boiling vegetable stock
- 200ml milk
- Pepper + Salt to taste
- Parsley and freshly made bread croutons to top
1 :: Start by roughly slicing and chopping the onion. Place the butter into a large saucepan and melt it over a low heat. Then add the onions and pan-fry them util they turn out slightly golden.
2 :: Chop the potatoes into big cubes; do the same with the carrots and pumpkin, carefully removing all the skins. Add them all into the saucepan and pan-fry them for 10 minutes.
3 :: Then start adding the vegetable stock one cup at a time, leaving around 15 minutes between every addition. Remember to stir the vegetables along the way, and add the stock as soon as the previous addition has almost completely evaporated.
4 :: It should take around 50/55 minutes for the pumpkin and potatoes to soften. Make sure in the end you still have some residues of water in the saucepan (to make your soup liquid-y), then add the milk and stir nicely.
5 :: Remove from heat and use an immersion blender to smooth it out and blend everything. Persist if you like your soups to be completely smooth, or just give it a rough blend if you like little vegetables cubes to be still around.
6 :: Add pepper and salt to taste. Serve and top with parsley and freshly baked croutons.
Let me know if you plan to give this recipe a try and what’s your favourite autumnal food! x