Hot soup is amazing on a cold winter’s day, so here I’ve got my recipe for pumpkin soup. There are several ways to do this; the first is healthier and tastes better (just under pumpkin skin contains a lot of nutrients), while the other two options are a lot quicker to prepare.
The healthier version:
• Dice up an onion, and add to a pot of water.
• Cut a pumpkin (one pumpkin feeds approximately five people) into chunks, taking out the seeds but leaving the skin on. Add to a pot with enough water to cover the pumpkins by three quarters.
• Bring water to boil, then let simmer. The pumpkin skins should be facing down.
• After twenty minutes, turn the pumpkins over so their skins are face-up, and turn off the heat. When they’ve cooled enough, peel off the topmost layer of skin, leaving the green layer on the pumpkins. If the skins aren’t coming off easily, simmer them for longer.
• Add water to cover pumpkins, turn the heat back up, and let the pumpkins simmer until they’re soft enough to mash (about half an hour)
• Mash the pumpkins into gloop.
• Add a packet of Maggi onion soup, or onion soup with bacon (the ones you use to make Kiwi dip).
• Add salt to flavour.
• Optional extras for flavour include adding a rasher of diced bacon, and/or a pinch of curry powder.
The easier version:
• When cutting up the pumpkins, cut off the skins as well.
• Cook the pumpkins with a diced onion, for approximately an hour, until the pumpkins are soft.
• Add a packet of Maggi onion soup or onion soup with bacon, and mash everything.
The roasted version:
• As above, but roast the pumpkin (seeds, skin and all) in the oven for half an hour before cutting up. It will be much easier to handle, and will only need approx 20 mins in the pot to be ready.
>> Optional extras for flavour include adding a rasher of diced bacon, and/or a pinch of curry powder.
>> This soup goes great with a bread roll, cheese toastie or cheese puffs.