Students’ Cookbook: Halloween Pumpkin Soup

As it’s just been Halloween, a disgustingly delicious orange coloured soup is the perfect recipe to make. 

One of the best things about this recipe is that it can be made and stored in the freezer or fridge then heated up on a cold fall or winter night. 

Ingredients:

  • 1 package of cut and peeled pumpkin OR butternut squash from the supermarket
  • 1 chopped onion (fresh or frozen)
  • 3–4 tablespoons of olive Oil
  • 1 vegetable stock cube or chicken stock cube
  • 2 chopped carrots
  • 2–3 cloves of garlic (or 2–3 teaspoons of pre-chopped garlic or 2–3 squirts of the pre-mashed garlic in a tube)
  • Salt and pepper (to taste)
  • 2 cups of boiling water
  • 3–6 teaspoons of cream (It does not matter what type of cream you use: single, double, whipping, etc..) You can add as much or as little ad you want depending on your taste).

Procedure:

  1. Gather all of your ingredients together
  2. Chop your onion and carrots and set them aside.
  3. Drizzle your soup pot with olive oil.
  4. Add the onion and carrots to the heated olive oil and cook until any water has evaporated or until it is slightly cooked. You can also use pre-chopped onion and carrots from the freezer and cook them until their water has evaporated. This will take about 5 minutes or so.
  5. Add the pumpkin or butternut squash to the pot and cook off for about another 5 minutes.
  6. Add the vegetable or chicken stock cube to the boiling water and stir until it is dissolved into the water. Then add this to the pot with the pumpkin or the butternut squash.
  7. Then add your garlic to the soup.
  8. Place the lid on your pot, but leave it slightly uncovered.
  9. Let the soup come to a boil, then add some pepper. Most stock cubes are quite salty, so do not add salt until the end.
  10. Check the soup every few minutes to check if the butternut squash or the pumpkin is cooked. You can tell because they will get very soft. Once you can cut the pieces of carrot, and pumpkin or butternut squash with a spoon it is done.
  11. In order to make this soup smooth, it is necessary to buy a stick blender (emersion blender). However, these can be found at Tesco, Wilkos, or any supermarket, and they are not too expensive. It is worth the money because this blender can be used for smoothies, soups, mashed potatoes etc. It is possible to blend this soup in a large blender, but it requires more time to clean up. Once you have a blender, blend the soup until all (or the majority) of the pieces of carrots and pumpkin or butternut squash are blended.
  12. Let the soup then come to a boil and taste it for salt and pepper. You can add salt or even garlic salt if you want the soup to have more garlic flavor.
  13. At this stage, you can separate your soup into portions and put some in the freezer or fridge for another day. To the portion that you are going to eat, add 3 – 6 teaspoons (depending on your preference) of any cream. Let the soup come to a boil and enjoy. The next time you want some soup just heat up the portion you want in a pot and let it come to a boil. Then add your cream and enjoy.
  14. You can toast any bread like sourdough or sliced bread to dip into your soup.

Enjoy this Halloween and Autumn inspired recipe, show us your version?

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